Endive & Chicken Salad with Dried Plums
Sharp, tangy winter greens contrast beautifully with the creaminess of blue cheese and the sweetness of dried plums. This salad is a great way to use leftover roast chicken.
1/4 cup olive oil
4 teaspoons balsamic vinegar
2 teaspoons chopped shallot
1/8 teaspoon salt
Pinch of black pepper
4 cups (4 small heads) Belgian endive leaves
4 cups watercress leaves
2 cups shredded poached or roasted chicken breast
1 cup pitted dried plums
1/2 cup (4 ounces) crumbled blue cheese
In bowl, whisk together oil, vinegar, shallot, salt and pepper.
In large bowl, toss endive and watercress with 1/4 cup vinaigrette. Mound in salad bowl or on 6 salad plates. In same bowl, toss chicken and dried plums with 2 tablespoons vinaigrette. Arrange on top of endive mixture. Sprinkle with blue cheese.
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