Chicken, Endive, and Blueberry Salad with Toasted Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Belgian endive is firm and tightly packed and requires a brief rinse to clean. Remove the outer leaves, and it slices easily. Ingredients:
4 cups sliced belgian endive (about 2 large heads) |
1 cup gourmet salad greens |
1 1/2 cups chopped roasted skinless, boneless chicken breasts |
1 cup fresh blueberries |
2 1/2 tablespoons apple cider vinegar |
2 1/2 tablespoons honey |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup (2 ounces) crumbled goat cheese |
2 tablespoons chopped pecans, toasted |
Directions:
1. Combine first four ingredients in large bowl. Combine vinegar, honey, salt, and pepper; stir with whisk. Add dressing to endive mixture; toss gently. Sprinkle with cheese and pecans.
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