Ingredients
3 large roasted chicken breasts, cut into bite-size pieces (about 3 1/2 cups)
3/4 cup roasted chopped walnuts
1/2 cup dried cherries
1 Belgian endive, thinly sliced
1/4 cup roasted walnut oil
2 tablespoons balsamic vinegar
Black pepper to taste
Smoked salt to taste
Frisée lettuce for serving
Description
This Main Course Salad Combines Roasted Chicken With Rich Nuts And Tart Cherries In A Walnut Oil-balsamic Vinaigrette. A Smoked Finishing Salt Adds Depth Of Flavor.
Wholefoods
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