To make sherry vinaigrette: Pour first 5 vinagrette ingredients in a blender and blend until smooth. using the smaller blender opening, slowly add the oil and blend until smooth. Taste and add more salt and pepper if needed, according to your taste.
Lightly season chicken breasts with olive oil, salt and pepper & then grill your chicken breasts until cooked throughout, but still juicy. Set aside to cool, and then slice.
Prepare salad by adding lettuce, chicken breast, gorgonzola, cranberries, grapes, artichokes, pecans and croutons to a large salad bowl. Slowly add just enough vinaigrette to lightly coat the salad and then toss. Serve salad with additional vinaigrette on the side for those who like more dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (706g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 508 (49%)|
|Amt Per Serving||% DV|
|Total Fat 56.5g||75 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 32.4g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 89.7mg||28 %|
|Sodium 932.4mg||32 %|
|Potassium 1614.1mg||42 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 73.3g|
|Protein 47.8g||68 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1028
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