Chicken Salad California Style
Courtesy of California Dried Plum Board 6 Servings • 15 Min. Prep TimeIngredients |
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Salad: |
4 c. (4 small heads) Belgian endive leaves |
4 c. watercress leaves |
2 c. shredded poached or roasted chicken breast |
1 c. pitted California Dried Plums |
1/2 c. (4 oz.) crumbled blue cheese |
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Vinaigrette: |
1/4 c. olive oil |
4 tsp. balsamic vinegar |
2 tsp. chopped shallot |
1/8 tsp. salt |
Pinch black pepper |
Directions:
1. In large bowl, toss endive and watercress with 1/4 c. vinaigrette.
2. Mound in salad bowl or on 6 salad plates.
3. In same bowl, toss chicken and dried plums with 2 Tbsp. vinaigrette.
4. Arrange on top of endive mixture. Sprinkle with cheese.
To make vinaigrette: whisk together oil, vinegar, shallot, salt and pepper.