Rating: 3 stars
19 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 1
  • 19 Ratings
Kate Merker

Gallery

Credit: Anna Williams

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.

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  • In a large bowl, combine the chicken, carrots, scallions, tarragon, ½ teaspoon salt, and ¼ teaspoon pepper.

  • In a small bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper.

  • Divide the radicchio leaves among plates, top with the chicken mixture, and drizzle with the vinaigrette.

Nutrition Facts

374 calories; fat 25g; saturated fat 4g; cholesterol 82mg; sodium 379mg; protein 29g; carbohydrates 8g; fiber 2g; sugars 3g.
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