Chicken Salad in Radicchio Cups
Need a gluten free, dairy free, and primal main course? Chicken Salad in Radicchio Cups could be a tremendous recipe to try. This recipe makes 6 servings with 797 calories, 66g of protein, and 54g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. If you have carrots, olive oil, radicchio, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes.
Instructions
Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a large bowl, combine the chicken, carrots, scallions, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Divide the radicchio leaves among individual plates, spoon the chicken salad over the top, and drizzle with the vinaigrette.Substitution: If you find radicchio too peppery, spoon the salad into Boston or Bibb lettuce leaves. Or serve it in endive leaves, as fork-free hors d'oeuvres.