Warm Winter Salad

Serves 2

Erica Silverman

ingredients

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

directions

1
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. 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.
4
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.
5
Divide lettuce leaves between 2 plates. Top with the warm chicken salad and sprinkle with cheese.

notes

The dressing calls for sherry vinegar, but if you don't have it use white wine vinegar. To toast the walnuts, cook in a small skillet over medium-low heat until they are fragrant and lightly browned.

Source: Betsy Rudnick