Sunday, April 10, 2011

Sonoma Diet Chicken, Pear and Walnut Salad

12 oz cooked chicken breast, shredded
4 c torn mixed greens

4 oz gorganzola cheese, crumbled
2 medium ripe pears, cored, halved, and thinly sliced

2 T chopped fresh basil

2 T chopped fresh mint

1/4 c Champagne vinegar


1 T Dijon mustard

2/3 c chopped walnuts, toasted

1. In a very large bowl combine chicken, greens, arugula, cheese, pear slices, basil, and mint. Set aside.

2. In a screw-top jar combine Champagne vinegar, olive oil, and mustard. Cover and shake well. Drizzle over chicken mixture. Toss to coat. Top individual servings with walnuts and green onions.

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