• 7 Ratings

The flavors of Italy unite in this colorful salad featuring shredded chicken breast, a variety of salad greens, and a balsamic-vinegar dressing.



For the Dressing
For the Salad
For the Protein


Instructions Checklist
  • Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.

  • Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.

  • In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.

Cook's Notes

A chef's knife can be used to thinly slice the vegetables, but a Japanese-style mandoline, makes the job easy and the cut perfect -- a great and relatively inexpensive tool for vegetable lovers. The recipe makes extra dressing; serve it on the side.


7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2