Chicken, Endive, and Blueberry Salad with Toasted Pecans

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Belgian endive is firm and tightly packed and requires a brief rinse to clean. Remove the outer leaves, and it slices easily.
4 servings (serving size: about 1 1/2 cups)


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4 cups sliced Belgian endive (about 2 large heads)
1 cup gourmet salad greens
1 1/2 cups chopped roasted skinless, boneless chicken breasts
1 cup fresh blueberries
2 1/2 tablespoons apple cider vinegar
2 1/2 tablespoons honey
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped pecans, toasted


Combine first four ingredients in large bowl. Combine vinegar, honey, salt, and pepper; stir with whisk. Add dressing to endive mixture; toss gently. Sprinkle with cheese and pecans.

Created date

March 2005

Nutritional Information

Calories 151
Caloriesfromfat 31 %
Fat 5.2 g
Satfat 1.9 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 13.8 g
Carbohydrate 13 g
Fiber 2.3 g
Cholesterol 34 mg
Iron 1.4 mg
Sodium 368 mg
Calcium 51 mg