Chicken Salad With Herbs and Radicchio

Chicken Salad in Radicchio Cups
Anna Williams

Serves 4 to 6
preparation
20
minutes
cooking
20
minutes

Ingredients

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

 

Kate Merker
July 2007

Nutritional Information

  • Per Serving
  • Calories 374
  • Fat 25 g
  • Sat Fat 4 g
  • Cholesterol 82 mg
  • Sodium 379 mg
  • Protein 29 g
  • Carbohydrate 8 g
  • Fiber 2 g
  • Sugar 3 g
What does this mean? See Nutrition 101.