Ingredients
8
cups torn green leaf lettuce
3
cups chopped cooked chicken
1
medium red bell pepper, cut into bite-size strips
1
cup crumbled chèvre (goat) cheese (about 4 oz)
1/2
cup glazed pecans or walnuts
1/3
cup olive oil
2
tablespoons raspberry vinegar
2
small shallots, finely chopped (about 1/4 cup)
1/2
teaspoon salt
1/8
teaspoon pepper
Preparation
Arrange lettuce on 4 salad plates. Top with remaining salad ingredients.
In small bowl or tightly covered container, beat with wire whisk or shake vinaigrette ingredients. Just before serving, drizzle vinaigrette over salads.
