Warm Chicken and Radicchio Salad

Radicchio salad with orange segments, garnished with chopped tarragon, served in a bowl.

Blood Orange Olive Oil takes this unique salad recipe to simply devine!

Ingredients:

  • 1/4 C. The Olive Tap's Blood Orange Olive Oil
  • 2 Boneless chicken breasts
  • 2 Pkgs shredded lettuce w/radicchio or 2 heads radicchio shredded
  • Olive Tap Sea Salt
  • Fresh ground pepper
  • 3 T. The Olive Tap's Premium White Balsamic Vinegar
  • 3 Oranges, peeled & sectioned
  • 6 oz. Goat or feta cheese, crumbled
  • 1 T. Tarragon

Directions:

In large sauté pan, heat Blood Orange Olive Oil.  Cut chicken in pieces, and sauté until done.  Remove chicken from pan.
Add lettuce to pan and season with sea salt and pepper.  Cook, stirring until warm and just slightly wilted.  Add White Balsamic Vinegar and orange sections to the pan and warm.

Transfer radicchio mixture to a large bowl. Add chicken, cheese and tarragon. Toss to combine.

Products featured in this recipe
A bottle of Blood Orange Olive Oil from The Olive Tap next to olives and leaves with an inset showing a sliced blood orange on a light background.

Blood Orange Olive Oil

Blood Orange Olive Oil
From $22.95
A bottle of Premium White Balsamic Vinegar from The Olive Tap with grapes in front of a wooden barrel and a sweetness scale indicating a one.

Premium White Balsamic Vinegar

Premium White Balsamic Vinegar
From $20.95