Green Salad with Walnuts and Chicken
Makes 6 to 8 servings
4 cups chopped green leaf lettuce
4 cups chopped romaine lettuce
4 (8-ounce) cooked chicken breasts, chopped (about 6 cups)
4 plums, pitted and sliced
1 cup toasted walnuts
8 ounces ricotta salata cheese, crumbled
Lemon Thyme Dressing (recipe follows)
1. In a large bowl, toss together lettuces, chicken, plums, walnuts, cheese, and Lemon Thyme Dressing.
Lemon Thyme Dressing
Makes about 1 cup
⅔ cup extra-virgin olive oil
⅓ cup fresh lemon juice
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon ground black pepper
1. In a small bowl, whisk together oil, lemon juice, thyme, salt, and pepper. Store covered in refrigerator up to 1 week.
