Autumn Chicken Salad Recipe

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Servings: 1


  • 2 bn Watercress, trimmed, washed, and dry
  • 3 whl poached chicken breasts, boned, skinned, and cubed, or possibly 3 1/44 c. roasted chicken, cubed
  • 2 x Ripe pears, (Bartlett, Bosc, Comice, or possibly d'Anjou)
  • 1/2 lb Gorgonzola or possibly other quality blue-veined cheese
  • 1 1/2 Tbsp. Liquid removed green peppercorns in water
  • 1 x 1 1/2 tables red wine vinegar
  • 3/4 c. Walnut oil Salt Freshly grnd black pepper
  • 1/2 lb Gorgonzola or possibly other quality blue-veined cheese
  • 1/4 lb Roughly minced shelled walnuts, toasted


  1. Place the watercress in a serving bowl or possibly 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 in them to the bowl with the chicken. Smash the peppercorns roughly with a small mortar and pestle or possibly with the side of a spoon. Combine the peppercorns with the other dressing ingredients and whisk to blend well. Season with salt and freshly grnd black pepper.
  2. 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 pcs. (You may not need all the dressing.) Spoon the chicken mix over the watercress. Crumble the cheese over the chicken and pears and toss the walnut pcs over all.
  3. Serves 8 to 10 people as an appetizer, 6 as an entre'e.
  4. Carole Lalli, Chicken Salads by Carole Lalli (HarperCollins


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