By Bill Gokey
Salads make for light, complete meals. The simplicity of this salad is almost as appealing as the fresh strawberries it includes.
A blender or food processor can whip up the vinaigrette, which is tossed with a sweet-and-bitter chicory called radicchio, the crunchy anise-flavored fennel and minced basil. The chicken and the walnuts provide protein, along with flavor and texture.
Ingredients
10 ½ ounces grilled chicken breast, sliced
2 cups fresh strawberries, sliced
2 cups fresh fennel, finely diced
1 pound radicchio (red salad lettuce)
½ cup fresh basil, minced
1 cup walnut pieces, chopped
For the vinaigrette:
1 tablespoon plus 2 teaspoons olive oil
1 tablespoon plus 2 teaspoons walnut oil
1 tablespoon plus 2 teaspoons balsamic vinegar
2 teaspoons fresh garlic clove, mashed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Preparation
Use a mini food processor or blender to mix oils, vinegar, garlic, salt and pepper until emulsified to make the vinaigrette. Alternatively, use a small bowl and whisk.
Combine the dry ingredients in large, chilled bowl. Toss while drizzling in vinaigrette. Serve on four chilled salad plates, or on large chilled platter for self serving.
Nutritional information
465 calories
30 grams of fat (including 4 saturated)
18.5 grams carbohydrates
26 grams protein
6 grams fiber
347 milligrams sodium
744 milligrams potassium
Bill Gokey is executive sous chef for Morrison Healthcare, which provides food service for Upstate Medical University.
