This gorgonzola salad features some of autumn’s best ingredients- seasoned chicken, crisp apples, & crunchy pecans. It’s served beautifully with the endive.
Preparation: 5 minutes
Cooking:
Total: 5 minutes
Serves:
Ingredients
- 1apple,cored and diced
- 1tbspfresh lemon juice
- 1cupchicken,chopped and cooked, optional
- 2ribscelery,diced
- 4ozgorgonzola,or blue cheese, crumbled
- 5tbspmayo
- ½tsprosemary powder,(or 1 tbsp finely chopped fresh rosemary)
- pinchsalt
- freshly-ground black pepper
- 3Belgian endives,leaves separated
- ½pecans,toasted, chopped
Instructions
-
In a medium mixing bowl, toss apples with lemon juice until well-coated. Add in chicken, celery, cheese, mayo, and rosemary, and stir until combined. Season with salt and pepper to taste.
-
Scoop desired size of serving into one endive leaf, then sprinkle it with toasted pecans. Repeat with remaining salad and endive leaves. Serve immediately or refrigerate.
Nutrition
- Calories: 338.81kcal
- Fat: 27.77g
- Saturated Fat: 8.94g
- Trans Fat: 0.03g
- Monounsaturated Fat: 8.04g
- Polyunsaturated Fat: 9.84g
- Carbohydrates: 9.83g
- Fiber: 2.85g
- Sugar: 5.25g
- Protein: 13.30g
- Cholesterol: 54.55mg
- Sodium: 470.94mg
- Calcium: 175.12mg
- Potassium: 336.94mg
- Iron: 0.67mg
- Vitamin A: 76.94µg
- Vitamin C: 5.88mg
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