Warm Winter Salad for Two

Warm Winter Salad for Two

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.

From EatingWell: November/December 2008, EatingWell Serves Two
Yield: 2 servings, about 2 cups each
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

  1. 8 ounces boneless, skinless chicken breast, trimmed of fat
  2. 1 tablespoon extra-virgin olive oil
  3. 1 pear, sliced
  4. 1 small shallot, minced
  5. 3 tablespoons sherry vinegar
  6. 2 teaspoons Dijon mustard
  7. 1 small head radicchio, thinly sliced
  8. 1 small fennel bulb, cored and thinly sliced
  9. 1 large carrot, cut into matchsticks
  10. 1 tablespoon chopped walnuts, toasted (see Tip)
  11. 1/8 teaspoon salt, or to taste
  12. 1/8 teaspoon freshly ground pepper, or to taste
  13. 6 large butter lettuce leaves
  14. 1/4 cup crumbled Gorgonzola, or goat cheese

Preparation

  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 & Notes

Nutrition

Nutrition Per Serving: 395 calories; 17 g fat (5 g sat, 7 g mono); 75 mg cholesterol; 32 g carbohydrates; 31 g protein; 8 g fiber; 548 mg sodium; 1058 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 Serving

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