Warm chicken, pear and fennel salad | Something New For Dinner
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Warm chicken, pear and fennel salad

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Easy and quick

A satisfying winter salad

When the cool weather begins it is sometimes harder to feel satisfied with a salad. Something about the cold, cries out for warm comforting food. This warm salad is just the trick for a cold winter's night. I found the recipe in the October 1998 issue of Bon Appetit, but the recipe comes from the Wappo Bar and Grill in Calistoga. I add a sprinkling of pomegranate seeds to give it a little extra pop.

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  • Use a Cuisinart Mini Prep to make the salad dressing. This handy and inexpensive tool makes a lot of small volume cooking tasks quick and easy. Plus they come in a bunch of fun colors.
  • Take the work and mess out of seeding pomegranates by using this easy method.

Warm chicken, pear and fennel salad

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A warm winter salad packed with healthy ingredients from the Wappo Bar Bistro in Calistoga in Napa Valley wine country. Add a nice glass of pinot noir and you are good to go!

  • Author: Something New For Dinner
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


  • 2 garlic cloves
  • 2 T balsamic vinegar
  • 1/2 T whole grain dijon mustard
  • 1/2 cup olive oil
  • 3 cups very thinly sliced red cabbage
  • 2 1/2 cups cooked chicken, shredded
  • 1 bulb fennel, thinkly sliced
  • 1 small red onion, thinly sliced
  • 1 carrot, peeled and julienned
  • 1 bosc pear, cored and cut into 16 wedges
  • 1 cup toasted walnuts, chopped
  • 1/2 cup pomegranate seeds
  • 3 ounces of Gorgonzola cheese, crumbled


  1. In a food processor or Mini-Prep blitz the garlic until finely chopped. Add mustard and balsamic vinegar and pulse. Add the olive oil and blitz until well blended. Season with salt and pepper and set aside.
  2. Put cabbage, chicken, fennel, red onion, carrot and pear in a bowl. Toss with the dressing.
  3. Heat a large skillet to medium. Working in batches saute the salad mixture until cabbage begins to wilt. About 5 minutes per batch.
  4. Fish out the pears and set aside. Divide the remaining salad and mound on 4 plates. Arrange the pears on top of each salad mound. Sprinkle with walnuts, pomegranate seeds and Gorgonzola cheese.






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