Chicken Salad With Herbs and Radicchio

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Photo by Anna Williams
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  • Serves 4 to 6
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    Nutritional Information

    Per Serving

    • Calories 374 calories
    • Fat 25 g
    • Sat Fat 4 g
    • Cholesterol 82 mg
    • Sodium 379 mg
    • Protein 29 g
    • Carbohydrate 8 g
    • Sugar 3 g
    • Fiber 2 g

Ingredients

  1. Check 1 2- to 2 1/2-pound rotisserie chicken
  2. Check 4 medium carrots, coarsely grated
  3. Check 6 scallions, thinly sliced on the diagonal
  4. Check 1tablespoon fresh tarragon, roughly chopped
  5. Check kosher salt and black pepper
  6. Check 1/2cup extra-virgin olive oil
  7. Check 3tablespoons white wine vinegar
  8. Check 2teaspoons Dijon mustard
  9. Check 2 heads radicchio, leaves separated

Directions

  1. Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
  2. In a large bowl, combine the chicken, carrots, scallions, tarragon, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. In a small bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper.
  4. Divide the radicchio leaves among plates, top with the chicken mixture, and drizzle with the vinaigrette.