Quick to cook, and easy to assemble, this warm salad is hearty, but refreshing at the same time
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell
|4 tbsp extra virgin olive oil||1 small head radicchio, torn into small pieces|
|4 skinless, boneless chicken breasts, about 5 1/2 oz (150 g) each, cut into 1/2 in (1 cm) wide strips||9 oz (250 g) asparagus spears, trimmed and each cut into 3 pieces|
|1/3 cup drained and thinly sliced sun-dried tomatoes in olive oil||2 tbsp raspberry vinegar|
|1 garlic clove, finely chopped||1/2 tsp sugar|
|salt and freshly ground black pepper|
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.
Meanwhile, put the radicchio in a large serving bowl. Using a slotted spoon, add the chicken mixture to the radicchio.
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.
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.
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