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

EatingWell Test Kitchen
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Ingredients

Directions

  • Poach chicken (see Tip). Use 2 forks to shred into bite-size pieces.

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  • 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.

  • 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.

  • 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 Facts

387 calories; 16.5 g total fat; 5 g saturated fat; 75 mg cholesterol; 550 mg sodium. 1103 mg potassium; 30.8 g carbohydrates; 9.2 g fiber; 15 g sugar; 30.6 g protein; 8807 IU vitamin a iu; 25 mg vitamin c; 93 mcg folate; 190 mg calcium; 3 mg iron; 63 mg magnesium;