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


Recipe Summary test

35 mins


Ingredient Checklist


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

  • 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: 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

about 2 cups
387 calories; protein 30.6g; carbohydrates 30.8g; dietary fiber 9.2g; sugars 15.4g; fat 16.5g; saturated fat 5g; cholesterol 75.2mg; vitamin a iu 8807.2IU; vitamin c 24.5mg; folate 93.5mcg; calcium 189.8mg; iron 2.8mg; magnesium 63.4mg; potassium 1103.3mg; sodium 549.5mg; thiamin 0.1mg.

1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat