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6 cups diced cooked chicken
3/4 cup crumbled Roquefort or blue cheese
1/2 cup coarsely chopped walnuts
3/4 cup olive oil
1/3 cup red wine vinegar
1 garlic clove, minced
1/2 cup chopped shallots or scallions
1/2 teaspoon salt
1/4 teaspoon pepper
10 cups torn romaine lettuce (bite-size pieces)
4 avocados, sliced, to garnish
1 large red onion, sliced, to garnish
4 oranges, sliced, to garnish
Combine the chicken, cheese, and walnuts in a bowl. In a smaller bowl, combine the oil, vinegar, garlic, shallots, salt, and pepper. Whisk until well combined. Pour over the chicken and toss to mix. Arrange the lettuce on a platter. Mound the salad on top. Garnish with the avocados, red onion, and oranges.
Serves 12.
