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.

Makes 2 servings, about 2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 395 calories; 17 g fat (5 g sat, 7 g mono); 75 mg cholesterol; 32 g carbohydrate; 31 g protein; 8 g fiber; 548 mg sodium; 1,058 mg potassium.
Nutrition bonus: Vitamin A (140% daily value), Vitamin C (40% dv), Potassium (30% dv), Calcium (20% dv), Folate (19% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat

TIP: 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.

This makes a wonderful, hearty, tasty meal. Because the lettuce is not dressed the left-overs stay fresh and make great a 'work lunch'. The recipe lends itself to flexible creativity; like the addition of citrus wedges or dried cranberries, or even substituting the meat with leftover bean and rice mixtures.

Kathren, Oak Park, CA

Good, fresh, makes me look forward to spring. Easy to prepare, too! I wasn't sure if my husband would be full, but he was!

Felicia, Seattle, WA