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. Source: EatingWell Magazine, November/December 2008

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Ingredients

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Directions

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  • 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; 16.5 g total fat; 4.9 g saturated fat; 81 mg cholesterol; 548 mg sodium. 872 mg potassium; 24.6 g carbohydrates; 6.4 g fiber; 14 g sugar; 32 g protein; 8313 IU vitamin a iu; 15 mg vitamin c; 83 mcg folate; 169 mg calcium; 2 mg iron; 65 mg magnesium;

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