Chicken Salad with Walnuts and Roquefort Dressing

Ingredients

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

1. 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. 2. In the same pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken breasts with...

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