Published July 21st, 2010
Grilled Chicken Salad with fresh fruit, avocado, candied nuts and two cheeses
By Susie Iventosch
Photo Susie Iventosch
(Serves 4)
1-2 heads (depending on size) butter lettuce, torn into bite-sized pieces (save some large leaves for lining the bowl)
4 boneless, skinless chicken breasts, grilled and cut into small bites (grill ahead of time and cool)
4 ounces bleu cheese, cut into cubes (if possible), or crumbled
4 ounces white cheddar or Dubliner, cut into small cubes
1 cup seedless green grapes, cut in half lengthwise
1 cup Queen Anne cherries, pitted and cut in half (My aunt always used a hair pin to pit the cherries, but you can cut the cherry in half and pop the pit out with your fingers, or use a cherry pitting gadget available at some kitchen stores.)
2 nectarines, sliced
2 avocados, cubed
1/2 cup candied nuts (recipe below)
1 recipe golden balsamic dressing (recipe below)
To serve, line a large glass salad bowl with butter lettuce leaves. Place torn lettuce in bottom of bowl and arrange nectarine slices around edge of bowl. Toss remaining ingredients together in a separate bowl with dressing, and transfer into the salad bowl, surrounded by lettuce leaves and nectarines. Serve!

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