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Warm Winter Salad for Two

From: EatingWell

Sauteed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.

Servings: 2 servings, about 2 cups each
Prep: 35 mins
Total: 35 mins
Rated : Not yet rated
8 ounces  boneless, skinless chicken breast , trimmed of fat
1 tablespoon  extra-virgin olive oil
1   pear , sliced
1   small shallot , minced
3 tablespoons  sherry vinegar
2 teaspoons  Dijon mustard
1 small head  radicchio , thinly sliced
1   small fennel bulb , cored and thinly sliced
1   large carrot , cut into matchsticks
1 tablespoon  chopped walnuts , toasted (see Tip)
1/8 teaspoon  salt , or to taste
1/8 teaspoon  freshly ground pepper , or to taste
6   large butter lettuce leaves
1/4 cup  crumbled Gorgonzola , or goat cheese
1. Poach chicken (see Tip). Use 2 forks to shred into bite-size pieces.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a small bowl.
3. Whisk shallot, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add the cooked chicken, radicchio, fennel, carrot and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan. Season with salt and pepper.
4. Divide lettuce leaves between 2 plates. Top with the warm chicken salad and sprinkle with cheese.
Tips: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To poach chicken, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Nutrition Facts
Calories 395, Total Fat 17 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Cholesterol 75 mg, Sodium 548 mg, Carbohydrate 32 g, Fiber 8 g, Protein 31 g, Potassium 1058 mg. Daily Values: Vitamin A 140%, Vitamin C 40%, Calcium 20%. Exchanges: Starch 0.5,Fruit 1,Vegetable 1,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

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