Winter Chicken Chop Salad

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This salad is adapted from another recipe I found in the February issue of Bon Appetit.  It is chock full of goodness and I added crispy chicken cutlets to make it an entree.  You can certainly skip the chicken if you prefer a meatless meal, but it is a wonderful compliment.

I found a great smoky blue cheese that worked beautifully with the toasted hazelnuts.  If you are lucky you can find the pomegranite seeds in your grocery store, otherwise you will have to work a bit more to extract these ruby jewels, but don’t leave them out – it is an essential element!

 

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