Chicken Salad With Radicchio & Asparagus

10 Ingredients

Number of servings

4tablespoons extra virgin olive oil
1/2teaspoons sugar
4 chicken breasts, about 150g each, cut into thin strips
1 clove garlic, finely chopped
60grams roasted red capsicum, thinly sliced
1 pinch salt
1 pinch freshly ground black pepper
1 small head radicchio, torn into small pieces
250grams asparagus spears, each trimmed and cut into 3 pieces
2tablespoons raspberry vinegar

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This French “salade tiède”, or warm salad, is easy to assemble and makes for a healthy supper you can knock together in minutes.

Method

Step 1 of 4

Heat 2 tablespoons of the oil in a large non-stick frying pan over a medium-high heat. Add the chicken and garlic and fry, stirring, for 5-7 minutes, or until the chicken is tender and cooked through. Stir in the roasted red capsicum, and season to taste with salt and pepper.

Step 2 of 4

Meanwhile, put the radicchio leaves in a large serving bowl. Remove the chicken from the pan, using a slotted spoon, and place in the bowl with the radicchio.

Step 3 of 4

Add the asparagus to the fat remaining in the pan and fry, stirring constantly, for 1-2 minutes, or until just tender. Transfer to the bowl with the chicken.

Step 4 of 4

Whisk together the remaining 2 tablespoons of the oil, the vinegar and sugar, then pour into the pan and stir over a high heat until well combined. Pour this dressing over the salad and toss quickly so that all the ingredients are well mixed and coated with the dressing. Serve straight away.