Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Chicken Salad with Gorgonzola, Walnuts, and Figs
Mild grilled chicken, tender spinach leaves, bitter radicchio - an unforgettable combination of contrasting flavors and textures.
Rating:
Read Reviews(6)
Rate This Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
2 cups water
6 dried figs
2/3 cup walnuts, (halves)
4 boneless, skinless chicken breasts, (about 1-1/3 pounds in all)
1/3 cup plus 1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons poons chopped fresh rosemary, or 1/2 tablespoons dried rosemary, crumbled
1 head radicchio, torn into 1-inch pieces (about 1 1/2 quarts)
12 ounces fresh spinach, large stems removed and leaves washed
1 1/2 tablespoons white wine vinegar
1/4 pound gorgonzola cheese, crumbled




Put the water and the figs in a small saucepan. Bring to a boil, turn off the heat, and let stand until the figs are plump, 10 to 15 minutes. Drain the figs and cut them in quarters.

In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree oven for 5 to 10 minutes.

Light the grill or heat the broiler. Rub the chicken with the 1 tablespoon oil and sprinkle with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the rosemary. Grill or broil the chicken until just done, about 5 minutes per side. When cool enough to handle, cut into 1/4-inch slices.

Put the radicchio and the spinach in a large bowl. Add the remaining 1/3 cup oil and 1/4 teaspoon each salt and pepper and toss. Add the vinegar and toss again. Put the radicchio and spinach on plates. Top with the sliced chicken, and then the Gorgonzola and walnuts. Put some of the figs in the center of each salad.


Wine Recommendation: Avoid big reds; walnuts have quite a bit of tannin, which when combined with tannic wines can create overwhelming dryness. A fresh, fruity Bardolino is perfect for this complex salad.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Orecchiette with Indian-Spiced Cauliflower and Peas
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Vegetables play an important role in the cuisine of India, and cauliflower and peas are a favorite combination. Here Italian orecchiette catches the peas and the sauce so that each bite is full of flavor.
View the full recipe


White Bean and Prosciutto Bruschetta
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and a sprinkling of crisp red onion. If you like, serve these with the recipe for Bruschetta Duet to make a tantalizing trio.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//