Recipe

Chicken, cranberry and radicchio salad

Smoked chicken, radicchio and crisp green beans are bound in a hazelnut dressing in this easy, delicious salad.

Apr 30, 2009 2:00pm
  • 15 mins preparation
  • 5 mins cooking
  • Serves 6
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Ingredients

Chicken, cranberry and radicchio salad
  • 1/4 cup (35g) dried cranberries
  • 2 tablespoon red wine vinegar
  • 1 tablespoon grated lemon rind
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon hazelnut or walnut oil
  • 250 gram green beans, trimmed
  • 2 smoked chicken breasts, skin removed
  • 1 radicchio, leaves separated
  • 1/2 cup (70g) coarsely chopped toasted hazelnuts

Method

Chicken, cranberry and radicchio salad
  • 1
    Soak cranberries in red wine vinegar for 1 hour. Drain, reserving vinegar.
  • 2
    To make dressing, mix reserved vinegar with lemon rind in a small bowl. Gradually whisk in oils until thickened. Season to taste.
  • 3
    Cook beans in a saucepan of boiling, salted water for 2-3 minutes, until tender. Drain, refresh under cold water and drain again.
  • 4
    Tear chicken into bite-size pieces. Combine with beans, radicchio and half each of drained cranberries, hazelnuts and dressing.
  • 5
    Arrange salad on a platter. Scatter remaining cranberries and hazelnuts over top and serve with remaining dressing separately.

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