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Chicken Salad With Herbs and Radicchio

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


  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.