Chicken Salad with Walnuts and Roquefort Dressing

Chicken Salad with Walnuts and Roquefort Dressing
Photo by © Melanie Acevedo

Ingredients

  • 1 ½ tablespoons red- or white-wine vinegar
  • 1 pound boneless, skinless chicken breasts (about 3)
  • Salt
  • 2 tablespoons sour cream
  • 2 heads radicchio (about 1 pound in all), torn into bite-size pieces (about 3 quarts)
  • 2 heads radicchio (about 1 pound in all), torn into bite-size pieces (about 3 quarts)
  • ½ cup walnuts
  • + 33 more ingredients
    • 2 tablespoons sour cream
    • ¼ pound Roquefort or other blue cheese, crumbled
    • Salt
    • 1 pound boneless, skinless chicken breasts (about 3)
    • 6 tablespoons olive oil
    • 1 pound boneless, skinless chicken breasts (about 3)
    • 2 heads radicchio (about 1 pound in all), torn into bite-size pieces (about 3 quarts)
    • ½ teaspoon fresh-ground black pepper
    • 1 ½ tablespoons red- or white-wine vinegar
    • 1 head green leaf lettuce (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)
    • ½ cup walnuts
    • ½ teaspoon fresh-ground black pepper
    • ½ cup walnuts
    • Salt
    • 6 tablespoons olive oil
    • 1 ½ tablespoons red- or white-wine vinegar
    • ¼ pound Roquefort or other blue cheese, crumbled
    • ½ cup walnuts
    • 1 head green leaf lettuce (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)
    • ½ teaspoon fresh-ground black pepper
    • 1 head green leaf lettuce (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)
    • ¼ pound Roquefort or other blue cheese, crumbled
    • 2 heads radicchio (about 1 pound in all), torn into bite-size pieces (about 3 quarts)
    • Salt
    • 1 pound boneless, skinless chicken breasts (about 3)
    • 1 head green leaf lettuce (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)
    • 2 tablespoons sour cream
    • 6 tablespoons olive oil
    • 1 ½ tablespoons red- or white-wine vinegar
    • ¼ pound Roquefort or other blue cheese, crumbled
    • 2 tablespoons sour cream
    • ½ teaspoon fresh-ground black pepper
    • 6 tablespoons olive oil

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...

View full recipe at My Recipes

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