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Warm Chicken Salad Recipe-967

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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


  • 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





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.


© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

419kcal (21%)
36mg (4%)
9mg (15%)
47mcg RAE (2%)
151mg (50%)
663mg (28%)
3g (16%)
20g (31%)
3mg (16%)

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