The winter chicken and radicchio salad with fennel, oranges, and croutons is a delicious main course: very simple to prepare, it’s perfect for a quick dinner to serve. Plus, a winter chicken and radicchio salad (the usual chicken breast) becomes an extraordinary dish with the addition of Valdelsa onion tears.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz Castelfranco Variegated Radicchio IGP (cleaned)
- 9 oz chicken breast
- 1 fennel
- 1 orange
- 2 slices of rustic or whole wheat bread
- 2 tablespoons Valdelsa onion tears
- 3 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Grill Pan
- 1 Toaster
- 1 Serving Plate
Instructions
Slice the chicken breast into strips. Cook it on the grill pan with a drizzle of oil, allowing it to brown well (this will take about 6/7 minutes). Peel the orange, remove the pith, and cut it into segments and then slices. Clean the fennel, wash it, and slice it. Toast the bread and cut it into cubes. Place the vegetables on a serving plate, add the chicken, and season with oil and salt. Finish with the Valdelsa onion tears and toasted bread cubes.
Notes
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