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Recipe Name: Autumn Chicken Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Watercress, trimmed washed
and dried
3 Whole poached chicken
breasts boned skinned
cubed or 3 1/44
cup roasted
chicken cubed
2 Ripe pears, Bartlett Bosc
Comice or d'Anjou
1/2 Pound(s) Gorgonzola or other quality
1 1/2 Tablespoon(s) Drained green peppercorns in
1 1 1/2 tables red wine
3/4 Cup(s) Walnut oil
Freshly ground black pepper
1/4 Pound(s) Roughly chopped shelled
walnuts toasted
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.

Nutrition (calculated from recipe ingredients)
Calories: 3628
Calories From Fat: 2457
Total Fat: 278g
Cholesterol: 591.8mg
Sodium: 8319.5mg
Potassium: 2148.7mg
Carbohydrates: 20.5g
Fiber: 1.3g
Sugar: 6.6g
Protein: 255.3g

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