If you’ve got some pungent bleu cheese or crumbly aged goat cheese on hand, toss some onto these welcoming winter salads. The richness of a nut oil in the dressing rounds out the toasty flavor of the dish. Like any good Waldorf, this one features the best of winter apples—dressed up with a delicate walnut oil vinaigrette.
Beat all dressing ingredients together with a fork until well blended; set aside.
Heat olive oil in large skillet over medium-high heat. Cook, stirring occasionally, chicken 8 to 10 minutes, turning once, until no longer pink in center. Remove from skillet. Cook to internal temp of 165°F.
Add celery and apple to skillet; cook and stir about 3 minutes or until crisp-tender. Meanwhile, arrange salad greens and radicchio on dinner plates. Top with the warm chicken, apples, and celery. Sprinkle with walnuts and dried fruit; drizzle with dressing.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.