Chicken Salad California Style
Courtesy of California Dried Plum Board
Servings: 6
Prep Time: 15 Min. Cook Time: n/a What you need:
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Salad:
+ 4 c. (4 small heads) Belgian endive leaves + 4 c. watercress leaves + 2 c. shredded poached or roasted chicken breast + 1 c. pitted California Dried Plums + 1/2 c. (4 oz.) crumbled blue cheese Vinaigrette: + 1/4 c. olive oil + 4 tsp. balsamic vinegar + 2 tsp. chopped shallot + 1/8 tsp. salt + Pinch black pepper What to do:
1. In large bowl, toss endive and watercress with 1/4 c. vinaigrette.
2. Mound in salad bowl or on 6 salad plates. 3. In same bowl, toss chicken and dried plums with 2 Tbsp. vinaigrette. 4. Arrange on top of endive mixture. Sprinkle with cheese. To make vinaigrette: whisk together oil, vinegar, shallot, salt and pepper. Nutritional information:
Calories: 280; Total Fat: 14g; Cholesterol: 43mg; Total Carbs: 21g; Fiber: 3g; Protein: 17g; Sodium: 244mg;
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