Warm Winter Salad for Two

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Warm Winter Salad for Two

Warm Winter Salad for Two

Sautéed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.

Serves 2

Prep Time 35 min

Total Time 35 min.


  • 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

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.