Cichorium Chicken Salad with Shrimp and Tomatoes

Ingredients

• 6 large shrimp (prepped, peeled)
• 2 chicken breast fillets (from grilled chicken, fully cooked)
• 2 large cichorium leaves
• 3 tbsp spring onion rings
• 3 tbsp oil
• 3 tomatoes
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Sauté the shrimp in 1 tbsp oil for 2-3 minutes, then cut into pieces. Remove skin from chicken breasts and shred the meat into small bits. Wash the cichorium leaves and tear them apart. Wash tomatoes, halve them, remove stems, and dice.

2. 2.

   Whisk spring onion rings with remaining oil, vinegar, and lemon juice to make a dressing; mix under the shredded chicken, add shrimp pieces, cover and refrigerate for about 1 hour.

3. 3.

   Toss in the cichorium, season to taste, and serve.