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Warm Winter Salad for Two

Warm Winter Salad for Two

Nutrition Facts
  • cal. (kcal) 395
Warm Winter Salad for Two
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 32


  • 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 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.
  5. Tips: 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.
  6. 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 Information

PER SERVING: 395 cal., 17 g total fat (5 g sat. fat), 75 mg chol., 548 mg sodium, 32 g carb. (8 g fiber), 31 g pro.