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Gallery Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette Recipe Summary Servings: 4
Ingredients For the Dressing 1 cup loosely packed fresh basil leaves 3 tablespoons balsamic vinegar 1 medium garlic clove, minced or pressed 1/2 cup extra-virgin olive oil Sea salt For the Salad 1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces 1 small head radicchio, quartered, core removed, thinly sliced 1 small head Boston lettuce, washed, dried, torn into bite-size pieces 1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise 1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise 1/2 small red onion, thinly sliced lengthwise 1/2 cup walnuts, toasted and coarsely chopped Ground black pepper 1 large endive, leaves separated, washed and dried Sea salt For the Protein 1 pound boneless, skinless chicken breasts, trimmed of fat 2 cups low-sodium chicken broth or water Sea salt
Cook’s Notes A chef’s knife can be used to thinly slice the vegetables, but a Japanese-style mandoline, makes the job easy and the cut perfect – a great and relatively inexpensive tool for vegetable lovers. The recipe makes extra dressing; serve it on the side.
Gallery Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette
Recipe Summary Servings: 4
Gallery
Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette
Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette
Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
1 cup loosely packed fresh basil leaves 3 tablespoons balsamic vinegar 1 medium garlic clove, minced or pressed 1/2 cup extra-virgin olive oil Sea salt
1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces 1 small head radicchio, quartered, core removed, thinly sliced 1 small head Boston lettuce, washed, dried, torn into bite-size pieces 1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise 1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise 1/2 small red onion, thinly sliced lengthwise 1/2 cup walnuts, toasted and coarsely chopped Ground black pepper 1 large endive, leaves separated, washed and dried Sea salt
1 pound boneless, skinless chicken breasts, trimmed of fat 2 cups low-sodium chicken broth or water Sea salt
Directions
Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.
Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.
In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.
Cook’s Notes A chef’s knife can be used to thinly slice the vegetables, but a Japanese-style mandoline, makes the job easy and the cut perfect – a great and relatively inexpensive tool for vegetable lovers. The recipe makes extra dressing; serve it on the side.
Cook’s Notes
A chef’s knife can be used to thinly slice the vegetables, but a Japanese-style mandoline, makes the job easy and the cut perfect – a great and relatively inexpensive tool for vegetable lovers. The recipe makes extra dressing; serve it on the side.
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 2
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 2
Add Rating & Review
7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 2
7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 2
7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 2
5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 2
All Reviews for Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
