Chicken Salad With Herbs and Radicchio

Chicken Salad in Radicchio Cups
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Serves 4 to 6| Hands-On Time: | Total Time:

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.
     
By August, 2007

Nutritional Information

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

Quick Tip

Boston Lettuce
If you find radicchio too peppery, spoon the salad into Boston or Bibb lettuce leaves. Or serve it in endive leaves as fork-free hors d’oeuvres.

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