Warm Winter Chicken Salad

INGREDIENTS:

• 8 Ounces Chicken Breast
• 1 Tablespoon Olive Oil
• 1 Pear, Sliced
• 1 Shallot, Minced
• 3 Tablespoons Sherry Vinegar
• 2 Teaspoons Dijon Mustard
• 1 Head Radicchio, Thinly Sliced
• 1 Fennel Bulb, Cored, Thinly Sliced
• 1 Large Carrot, Cut into Matchsticks
• 1 Tablespoon Chopped Walnuts, Toasted
• Salt to Taste
• Freshly Ground Pepper to Taste
• 6 Large Butter Lettuce Leaves
• 1/4 Cup Crumbled Gorgonzola

DIRECTIONS:

• Place chicken breasts in a medium saucepan, cover with lightly salted water and bring to a boil.
• Cover and reduce heat to low and simmer until chicken is cooked through, about 12 minutes.
• Place chicken on a cutting board, shred into bite-size pieces and set aside.
• Heat oil in a clean large skillet over medium-high heat, add pears and cook, stirring, until they start to brown, about 2 minutes.
• Transfer to a small bowl and set aside.
• Whisk shallot, vinegar and mustard in a separate small bowl, add it to the pan and cook, stirring constantly, for 30 seconds.
• Add the cooked chicken, radicchio, fennel, carrot and walnuts, and cook, stirring, until just wilted, about 3 minutes.
• Return the pears to the pan and season with salt and pepper.
• Divide lettuce leaves between 2 plates and top with the warm chicken salad and sprinkle with cheese.

This quick and simple dish makes a hearty main course for two or could be split into small side salads for four. If you need to toast your own walnuts, simply heat them in a small skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, about 3 minutes. This warm salad weighs in at 395 calories when split into two servings.
Enjoy!

This recipe is from Eating Well magazine.