Ingredients Meat & Poultry Chicken Chicken Breast Recipes Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette 2.9 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 13, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 The flavors of Italy unite in this colorful salad featuring shredded thin-sliced chicken breast, a variety of salad greens, walnuts, and a basil balsamic-vinegar dressing. Ingredients For the Dressing 1 cup loosely packed fresh basil leaves 3 tablespoons balsamic vinegar 1 medium garlic clove, minced or pressed ½ cup extra-virgin olive oil Sea salt For the Salad 1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces 1 small head radicchio, quartered, core removed, thinly sliced 1 small head Boston lettuce, washed, dried, torn into bite-size pieces 1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise 1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise ½ small red onion, thinly sliced lengthwise ½ cup walnuts, toasted and coarsely chopped Ground black pepper 1 large endive, leaves separated, washed and dried Sea salt For the Protein 1 pound boneless, skinless chicken breasts, trimmed of fat 2 cups low-sodium chicken broth or water Sea salt Directions 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. Rate it Print