Posts
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
2 T EVOO
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.
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
2 T EVOO
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.
No comments:
Post a Comment