CHICKEN & WINTER GREENS SALAD
Recipe & photo: BH&G
1/2 largehead radicchio, halved, cored & sliced (3 cups)
2heads belgian endive, sliced crosswise (3 cups)
3 cbaby kale or other hearty greens
1 clovegarlic, minced
1 Tbspbalsamic vinegar
1/2 tspdijon mustard
5 Tbspextra-virgin olive oil
4chicken breast cutlets (4 oz.ea.)
12-oz. wedge parmesan, shaved
How to Make CHICKEN & WINTER GREENS SALAD
- In a large serving bowl, combine radicchio, endive, and kale.
- For dressing, in a small bowl stir together garlic, vinegar, mustard, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Drizzle in 1/4 cup of the oil slowly, whisking constantly.
- Season chicken with kosher salt and black pepper. In a large skillet heat remaining 1 Tbsp. oil over medium-high heat. Add chicken; cook 2 to 3 minutes per side until done (165ºF).
- Place chicken on top of greens. Squeeze lemon over. Drizzle with dressing and sprinkle with Parmesan.