Gallo of Sonoma - Our Wines

	Grilled Chicken Salad with Crumbled Blue Cheese and Lemon Vinaigrette



	This fairly quick presentation offers some fascinating flavors and textures and an enticing hot-cold temperature contrast. While the chicken breasts are slowly grilling, the salad ingredients can be arranged on the plates. The chicken breasts can then be transferred directly from the grill onto the salads. Beef or lamb would serve nicely in place of the chicken. If a vegetarian preparation is desired, grilled Portobello mushrooms can be used in place of the meat.

	1/3 cup freshly squeezed lemon juice 1 cup olive oil 1 1/2 cups crumbled Maytag blue cheese Salt and pepper 2 cups frisée 2 cups baby arugula 2 cups mesclun mix 3/4 cup walnuts, toasted 12 leaves Belgian endive 1 pear, peeled and thinly sliced 2 chicken breasts, grilled and sliced



	To make the vinaigrette: Place the lemon juice in a small bowl and slowly whisk in the olive oil. Whisk in 1 cup of the blue cheese and season to taste with salt and pepper. To prepare the salad greens: Toss together the frisée, arugula, and mesclun in a medium bowl. Add the walnuts and the remaining 1/2 cup of blue cheese. Arrange 3 endive leaves on one side of each plate and a few of the pear slices on the opposite side. Place some of the lettuce and blue cheese mixture in the center of each plate and top with several slices of the chicken. Serves 4



	We would recommend the following wine with this dish: Sonoma County Chardonnay To see a list of all recipes, click here. This recipe is courtesy of award-winning Chef Charlie Trotter.

California Table Wine, © 2008 Gallo Family Vineyards, Modesto and Sonoma County, Healdsburg, Sonoma County, CA. All rights reserved. Use of this site is subject to the

Grilled Chicken Salad with Crumbled Blue Cheese and Lemon Vinaigrette