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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;