Warm Winter Salad for Two

http://www.eatingwell.com/recipes/warm_winter_salad_for_two.html

From EatingWell:  November/December 2008, EatingWell Serves Two

Sautéed 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.

2 servings, about 2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 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

Preparation

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.

Nutrition

Per serving : 395 Calories; 17 g Fat; 5 g Sat; 7 g Mono; 75 mg Cholesterol; 32 g Carbohydrates; 31 g Protein; 8 g Fiber; 548 mg Sodium; 1058 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat

Tips & Notes

• 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.