Chicken Salad California Style
Courtesy of California Dried Plum Board
Servings: 6
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
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
* 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.
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;