| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Gma2 | 1 | servings | |
INGREDIENTS
| 2 | bn | Watercress; trimmed, washed, |
| ; and dried | ||
| 3 | Whole poached chicken breasts; boned, skinned, and | |
| ; cubed, or 3 1/44 | ||
| ; cup roasted | ||
| ; chicken, cubed | ||
| 2 | Ripe pears; (Bartlett, Bosc, | |
| ; Comice, or d'Anjou) | ||
| 1/2 | lb | Gorgonzola or other quality blue-veined |
| ; cheese | ||
| 1 1/2 | tb | Drained green peppercorns in water |
| 1 | 1 1/2 tables red wine vinegar | |
| 3/4 | c | Walnut oil |
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | lb | Gorgonzola or other quality blue-veined |
| ; cheese | ||
| 1/4 | lb | Roughly chopped shelled walnuts; toasted |
INSTRUCTIONS
DRESSING Place the watercress in a serving bowl or deep platter. Place the chicken in a large mixing bowl. Peel and core the pears and cut them into 6 to 8 wedges, then cut the wedges in half crosswise. Add them to the bowl with the chicken. Smash the peppercorns roughly with a small mortar and pestle or with the side of a spoon. Combine the peppercorns with the other dressing ingredients and whisk to blend well. Season with salt and freshly ground black pepper. Pour some of the dressing over the watercress and toss. Pour additional dressing over the chicken and pears and toss gently: take care not to break the pear pieces. (You may not need all the dressing.) Spoon the chicken mixture over the watercress. Crumble the cheese over the chicken and pears and toss the walnut pieces over all. Serves 8 to 10 people as an appetizer, 6 as an entre'e. Carole Lalli, Chicken Salads by Carole Lalli (HarperCollins Publishers, copyright 1994 by Carole Lalli). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you thanked God today?”