Radicchio Salad with Chicken

Ingredients

• 250 g small young potatoes
• 300 g leafy greens (e.g., arugula, Lollo bianco)
• 1 radicchio
• 200 g broad beans
• Salt
• 500 g chicken breast fillets
• Pepper (freshly ground)
• 2 tbsp plant oil
• 3 tbsp white balsamic vinegar
• 4 tbsp sesame oil
• 2 tbsp sesame seeds

Instructions

1. 1.

   Wash the potatoes and cook them with skins in boiling salted water for 20-25 minutes until tender. Wash, dry, and tear the leafy greens into bite‑sized pieces. Halve the radicchio, remove the core, strip the leaves, wash and dry.

2. 2.

   Rinse the broad beans, trim them, and blanch in boiling salted water for about 2 minutes. Remove, shock in cold water, and drain in a sieve. Wash the chicken breast fillets, pat dry, and cut into 2–3 cm strips. Season with salt and pepper and sear in a hot pan with oil for 2–4 minutes until golden.

3. 3.

   Whisk together sesame oil and balsamic vinegar, seasoning with salt and pepper to taste. Halve or quarter the cooked potatoes and mix them with the greens and vinaigrette. Arrange the chicken strips on a plate, sprinkle with sesame seeds, and serve.