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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2008

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.

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  • Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.

  • Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese.

  • Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.

Tips

Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and 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.

Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

372 calories; protein 32g 64% DV; carbohydrates 24.6g 8% DV; exchange other carbs 1.5; dietary fiber 6.4g 26% DV; sugars 13.5g; fat 16.5g 25% DV; saturated fat 4.9g 25% DV; cholesterol 80.7mg 27% DV; vitamin a iu 8312.5IU 166% DV; vitamin c 15.4mg 26% DV; folate 82.8mcg 21% DV; calcium 168.5mg 17% DV; iron 2.1mg 12% DV; magnesium 65.3mg 23% DV; potassium 871.9mg 24% DV; sodium 547.8mg 22% DV; thiamin 0.1mg 12% DV.

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Rating: 3 stars
05/19/2012
Re: Just for fun Read More