Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 14 Times
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Warm Chicken Salad
Cookbook
Quick to cook, and easy to assemble, this warm salad is hearty, but refreshing at the same time. Good with thick slices of crusty French bread.
Yield : 4 servings
Prep Time : 10 mins
Cooking Time : 8 mins
Ingredients
- 4 tbsp extra virgin olive oil
- 4 skinless boneless chicken breasts, about 5½ oz (150g) each, cut into ½ in (1cm) wide strips
- 1/3 cup drained and thinly sliced sun-dried tomatoes in olive oil
- 1 garlic clove, finely chopped
- Salt and freshly ground black pepper
- 1 small head radicchio, torn into small pieces
- 9 oz (250g) asparagus spears, trimmed and each cut into 3 pieces
- 2 tbsp raspberry vinegar
- ½ tsp sugar
Directions
1. Heat 2 tbsp of the oil in a large non-stick frying pan over medium-high heat. Add the chicken, sun-dried tomatoes, and garlic. Season with salt and pepper. Cook, stirring often, for 5 minutes, or until the chicken is opaque when pierced with the tip of a knife.
2. Meanwhile, put the radicchio in a large serving bowl. Using a slotted spoon, add the chicken mixture to the radicchio.
3. Add the asparagus pieces to the fat remaining in the pan and stir-fry for 1–2 minutes, or until they are crisp-tender. Transfer to the bowl with the chicken.
4. Whisk together the remaining 2 tbsp oil, the vinegar, and sugar in a bowl, then pour into the pan, and stir over high heat until hot. Pour the vinaigrette over the salad, and toss quickly to combine. Serve immediately.
Notes
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
419 kcal
4 % daily value
15 % daily value
2 % daily value
1190 mg
81 mg
52 g
3 g
2 g
6 g
151 mg
663 mg
3 g
20 g
16 % daily value
