Smoked Chicken Salad

Ingredients

• ½ large shallot, peeled and minced
• ¼ cup red wine vinegar
• 2 tablespoons walnut oil
• ½ teaspoon canola oil
• ¼ teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 8 cups torn chicory leaves
• 2 warm smoked chicken breasts (see recipe), cut on the diagonal into 1/4-inch-thick strips
• 2 Bosc pears, halved, cored and cut lengthwise into 1/8-inch-thick slices
• ½ cup toasted walnuts, coarsely chopped
• 1 medium carrot, peeled and cut into fine julienne

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    400 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 13 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 22 grams protein; 55 milligrams cholesterol; 240 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine the shallot and vinegar in a small saucepan over medium heat. Simmer until reduced by a third, about 3 minutes. Whisk in the walnut oil, canola oil, 1/4 teaspoon of salt and pepper.
2. Place the chicory in a large bowl and toss with 3 tablespoons of the dressing. Season to taste with salt and pepper. Divide among 4 plates. Arrange the chicken and pears over the chicory. Scatter the walnuts on top and place the carrots in a mound in the center of each plate. Drizzle with the remaining dressing and serve immediately.

10 minutes