Chicken Salad with Walnuts and Roquefort Dressing Recipe

Chicken Salad with Walnuts and Roquefort Dressing Recipe
Photo by www.foodandwine.com

Ingredients

  • 2 heads radicchio (about 1 pound in all), torn into bite-size pieces (about 3 quarts)
  • 1 head green leaf lettuce (about ½ pound), torn into bite-size pieces (about 1 ½ quarts)
  • ¼ pound Roquefort or other blue cheese, crumbled
  • 2 tablespoons sour cream
  • 1 ½ tablespoons red- or white-wine vinegar
  • ½ teaspoon fresh-ground black pepper
  • Salt
  • + 3 more ingredients
    • 1 pound boneless, skinless chicken breasts (about 3)
    • 6 tablespoons olive oil
    • ½ cup walnuts

In a large frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Remove the nuts from the pan and chop them into fairly large pieces. In the same pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken breasts with 1/4 ...

View full recipe at SpringPad

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