Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon + 1 teaspoon honey
  • pinch of salt
  • pinch of freshly ground black pepper
  • 2 cups chopped 1/4-inch pieces cooked boneless skinless chicken breast ((about 12 ounces))
  • 2 celery stalks thinly sliced on the bias ((about 1 1/4 cups))
  • 1/4 cup packed chopped fresh flat-leaf parsley
  • 1 cup finely shredded red cabbage
  • 1 large pear (halved, cored & chopped into 1/4-inch pieces)
  • 2 ounces Gorgonzola cheese (crumbled (1/2 cup))
  • 8 butter lettuce leaves

Instruction

  • In a large bowl, whisk together the oil, vinegar, honey, salt and pepper.
  • Add the chicken, celery, parsley, cabbage, pear and Gorgonzola, and toss well to coat all ingredients in the dressing.
  • Cover the bowl and refrigerate for 30 minutes.
  • To serve, place 2 butter lettuce leaves on each of 4 plates and divide the salad among the lettuce leaves.