| | Published July 21st, 2010
| Grilled Chicken Salad with fresh fruit, avocado, candied nuts and two cheeses
| | By Susie Iventosch |  | | Photo Susie Iventosch
|
(Serves 4)
 INGREDIENTS
1-2 heads (depending on size) butter lettuce, torn into bite-sized pieces
(save some large leaves for lining the bowl)
4 boneless, skinless chicken breasts, grilled and cut into small bites (grill
ahead of time and cool)
4 ounces bleu cheese, cut into cubes (if possible), or crumbled
4 ounces white cheddar or Dubliner, cut into small cubes
1 cup seedless green grapes, cut in half lengthwise
1 cup Queen Anne cherries, pitted and cut in half (My aunt always used a
hair pin to pit the cherries, but you can cut the cherry in half and pop the pit
out with your fingers, or use a cherry pitting gadget available at some
kitchen stores.)
2 nectarines, sliced
2 avocados, cubed
1/2 cup candied nuts (recipe below)
1 recipe golden balsamic dressing (recipe below)
DIRECTIONS
To serve, line a large glass salad bowl with butter lettuce leaves. Place torn lettuce in bottom of bowl and arrange nectarine slices around edge of bowl. Toss remaining ingredients together in a separate bowl with dressing, and transfer into the salad bowl, surrounded by lettuce leaves and nectarines. Serve!
|
Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons fresh basil leaves, finely sliced
1 teaspoon Italian seasoning
Salt and pepper to taste
Mix all ingredients well.
Golden balsamic dressing
In a jar with a tight-fitting lid, mix the following ingredients and shake well:
1/4 cup golden balsamic vinegar (available in most markets in the
vinegar section)
1/2 cup extra-virgin olive oil
1/4 teaspoon onion powder
1/4 teaspoon ground white pepper
Salt to taste
Candied Nuts
1/4 cup walnut halves
1/4 cup pecan halves
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon cardamom
1/4 teaspoon ground pepper
2 tablespoons brown sugar
In a frying pan, heat oil. Add nuts and cook over medium-high heat until just beginning to brown. Toss in spices and stir to coat over nuts. Add brown sugar, and continue to cook just until sugar is bubbly, stirring often. Remove from heat and cool. Break into smaller pieces and set aside until ready to toss salad.
| | | | | | | | | | | | Advertisement | | |
| | | | | | Comments | | | | | |  | | |
| | |  | | |
| | | | |
Lamorinda Weekly, Moraga CA