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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.

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Prep Time   15 minutes Serves  6

Ingredients

Vinaigrette:

1/4 cup olive oil
4 teaspoons balsamic vinegar
2 teaspoons chopped shallot
1/8 teaspoon salt
Pinch of black pepper

Salad:

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


Directions

Vinaigrette:

In bowl, whisk together oil, vinegar, shallot, salt and pepper.

Salad:

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.


Nutrition Facts

Calories
280
Cholesterol
43mg
% of Calories from Fat
45%
Total Fat
14g
Sodium
244mg
Carbohydrate
21g
Protein
17g
Fiber
3g
Potassium
540mg

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