Ingredients

• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1 tablespoon extra-virgin olive oil
• 1 pear, sliced
• 1 small shallot, minced
• 3 tablespoon 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 (see Tip)
• 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

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Cooking Directions

Step 1

Poach chicken (see Tip). Use 2 forks to shred into bite-size pieces.

Step 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.

Step 3

Whisk shallot, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. 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.

Step 4

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