Chicken Salad with Gorgonzola, Walnuts, and Figs

Chicken Salad with Gorgonzola, Walnuts, and Figs
Photo by © Melanie Acevedo

Ingredients

  • 1 head radicchio, torn into 1-inch pieces (about 1 1/2 quarts)
  • 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crumbled
  • 1 ½ tablespoons wine vinegar
  • ½ teaspoon fresh-ground black pepper
  • 12 ounces spinach, large stems removed and leaves washed (about 1 1/2 quarts)
  • 6 dried figs
  • ½ teaspoon salt
  • + 5 more ingredients
    • 1 1/3 pounds boneless, skinless chicken breasts (about 4)
    • 2/3 cup walnut halves
    • 1 tablespoon plus 1/3 cup olive oil
    • 2 cups water
    • ¼ pound Gorgonzola, crumbled

1. Put the water and the figs in a small saucepan. Bring to a boil, turn off the heat, and let stand until the figs are plump, 10 to 15 minutes. Drain the figs and cut them in quarters. 2. In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, ...

View full recipe at My Recipes

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