Sunday, May 15, 2005

Chicken, Endive and Blueberry Salad with Toasted Pecans

Chicken, Endive and Blueberry Salad with Toasted Pecans (Adapted from CL)

2 1/2 tablespoons apple cider vinegar
2 1/2 tablespoons honey
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 cups sliced curly endive
2 cups baby spinach
1 1/2 cups shredded cooked chicken breast
1 cup fresh blueberries
2 ounces crumbled goat cheese
2 tablespoons chopped pecans, toasted

In a large bowl, whisk together vinegar, honey, salt and pepper. Add endive, spinach, chicken and blueberries - toss gently until well coated. Sprinkle with cheese and pecans to serve.

Makes about 2 to 4 servings.

Just found the recipe? Click here to see where we talked about it!

No comments:

Post a Comment

Post a Comment