Warm Winter Salad for Two

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From: EatingWell Magazine November/December 2008

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.

Ingredients 2 servings

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  • 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

  • Active

  • Ready In

  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: 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

  • Serving size: about 2 cups
  • Per serving: 387 calories; 16 g fat(5 g sat); 9 g fiber; 31 g carbohydrates; 31 g protein; 93 mcg folate; 75 mg cholesterol; 15 g sugars; 0 g added sugars; 8807 IU vitamin A; 24 mg vitamin C; 190 mg calcium; 3 mg iron; 550 mg sodium; 1103 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat

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