Strawberry Chicken and Fennel Salad
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Credit: Courtesy of California Strawberry Commission
The National Culinary Review, January 2010
Ingredients
¹/3 cup olive oil
¹/3 cup walnut oil
2½ T. balsamic vinegar
1 T. roasted garlic purée
¹/8 t. salt
¹/8 t. pepper
1 lb. grilled chicken breast strips
3 cups (about 1 lb.) fresh California strawberries, stemmed, sliced
3 cups thinly sliced fennel bulb
3 cups shredded radicchio
¾ cup shredded basil
1½ cups toasted walnut halves
Instructions
Method: In blender or food processor, purée olive oil, walnut oil, vinegar, garlic purée, salt and pepper until emulsified. In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. To serve: mound salad on 6 plates, dividing equally.
Yield
6 servings
Tags
Poultry, Salad, The National Culinary Review
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