Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette

See full recipe on: Martha Stewart


1 cup loosely packed fresh basil leaves
3 tablespoons balsamic vinegar
1 medium garlic clove, minced or pressed
1/2 cup extra-virgin olive oil
1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces
1 small head radicchio, quartered, core removed, thinly sliced
1 small head boston lettuce, washed, dried, torn into bite-size pieces
1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise
1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise
1/2 small red onion, thinly sliced lengthwise
1/2 cup walnuts, toasted and coarsely chopped
Sea salt
Ground black pepper
1 large endive, leaves separated, washed and dried
1 pound boneless, skinless chicken breasts, trimmed of fat
2 cups low-sodium chicken broth or water

Nutrition 4 servings

Per Serving % Daily Value
Calories 556
Fat 40g 63%
Carbs 17g 5%
Protein 32g 65%
Fiber 5g 23%
Cholesterol 72mg 24%
Sodium 1,018mg 42%


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