| 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.
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