Chicken Salad with Gorgonzola, Walnuts, and Figs Recipe

Name: Chicken Salad with Gorgonzola, Walnuts, and Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 6 dried figs; 2/3 cup walnut halves; 1 1/3 pounds boneless, skinless chicken breasts (about 4); 1 tablespoon plus 1/3 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crumbled; 1 head radicchio, torn into 1-inch pieces (about 1 1/2 quarts); 12 ounces spinach, large stems removed and leaves washed (about 1 1/2 quarts); 1 1/2 tablespoons wine vinegar; 1/4 pound Gorgonzola, crumbled

Servings: persons

2 cups water
6 dried figs
2/3 cup walnut halves
1 1/3 pounds boneless, skinless chicken breasts (about 4)
1 tablespoon plus 1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crumbled
1 head radicchio, torn into 1-inch pieces (about 1 1/2 quarts)
12 ounces spinach, large stems removed and leaves washed (about 1 1/2 quarts)
1 1/2 tablespoons wine vinegar
1/4 pound Gorgonzola, crumbled

1
Put the water and the figs in a small saucepan.
2
Bring to a boil, turn off the heat, and let stand until the figs are plump, 10 to 15 minutes.
3
Drain the figs and cut them in quarters.
4
In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
5
Or toast them in a 350 oven for 5 to 10 minutes.
6
Light the grill or heat the broiler.
7
Rub the chicken with the 1 tablespoon oil and sprinkle with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the rosemary.
8
Grill or broil the chicken until just done, about 5 minutes per side.
9
When cool enough to handle, cut into 1/4-inch slices.
10
Put the radicchio and the spinach in a large bowl.
11
Add the remaining 1/3 cup oil and 1/4 teaspoon each salt and pepper and toss.
12
Add the vinegar and toss again.
13
Put the radicchio and spinach on plates.
14
Top with the sliced chicken, and then the Gorgonzola and walnuts.
15
Put some of the figs in the center of each salad.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups water, 6 dried figs, 2/3 cup walnut halves, 1 1/3 pounds boneless, skinless chicken breasts (about 4), and more.

Yes, Chicken Salad with Gorgonzola, Walnuts, and Figs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad with Gorgonzola, Walnuts, and Figs

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