Warm Winter Salad

Ingredients

• 8 ounces boneless, skinless organic chicken breast, trimmed of fat
• 1 Tbsp expeller-pressed extra-virgin olive oil
• 1 organic pear, sliced
• 1 small organic shallot, minced
• 3 Tbsp sherry vinegar
• 2 tsp naturally prepared Dijon mustard
• 1 small head organic radicchio, thinly sliced
• 1 small organic fennel bulb, cored and thinly sliced
• 1 large organic carrot, cut into matchsticks
• 1 Tbsp chopped walnuts, toasted (see TIP)
• ⅛ tsp salt, or to taste
• ⅛ tsp freshly ground pepper, or to taste
• 6 large organic butter lettuce leaves
• ¼ cup crumbled organic Gorgonzola or goat cheese

Directions

1. Poach chicken (see TIP). Use 2 forks to shred into bite-size pieces.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a small bowl.
3. . Whisk shallot, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add the cooked chicken, radicchio, fennel, carrot and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan. Season with salt and pepper.
4. Divide lettuce leaves between 2 plates. Top with the warm chicken salad and sprinkle with cheese.

TIP: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

TIP: : Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition Facts

Serving size: 2 cups each. Per serving: 395 calories; 17 g fat (5 g sat, 7 g mono); 75 mg cholesterol; 32 g carbohydrate; 31 g protein; 8 g fiber; 548 mg sodium; 1,058 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (40% DV), Potassium (30% DV), Calcium (20% DV), Folate (19% DV).

Exchanges: 1½ Carbohydrate Servings, 1 fruit, 3 vegetable, 4 very lean meat, 1 fat.