Chicken Salad in Radicchio Cups |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
Combine shredded rotisserie chicken with shredded carrot and sliced scallions, then mix with a light Dijon mustard vinaigrette for a tangy, colorful salad. Serving it in radicchio leaves makes a beautiful presentation. Ingredients:
1 3 1/2- to 4-pound rotisserie chicken |
4 medium carrots, shredded |
6 scallions (white and light green parts), thinly sliced on the diagonal |
1 tablespoon fresh tarragon, roughly chopped |
kosher salt and pepper |
2 teaspoons dijon mustard |
3 tablespoons white wine vinegar |
1/2 cup extra-virgin olive oil |
2 heads radicchio, leaves separated |
Directions:
1. 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.
|
|