Warm Winter Salad for Two
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.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
2 servings, about 2 cups each
Ingredients
-
8 ounces boneless, skinless chicken breast , trimmed of fat
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1 tablespoon extra-virgin olive oil
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1 pear , sliced
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1 small shallot , minced
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3 tablespoons sherry vinegar
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2 teaspoons Dijon mustard
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1 small head radicchio , thinly sliced
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1 small fennel bulb , cored and thinly sliced
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1 large carrot , cut into matchsticks
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1 tablespoon chopped walnuts , toasted (see Tip)
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1/8 teaspoon salt , or to taste
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1/8 teaspoon freshly ground pepper , or to taste
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6 large butter lettuce leaves
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1/4 cup crumbled Gorgonzola , or goat cheese
Directions
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:
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 information
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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