Warm Chicken Salad

1. 1

   Heat 2 tbsp of the oil in a large non-stick frying pan over medium-high heat.

2. 2

   Add the chicken, sun-dried tomatoes, and garlic.

3. 3

   Season with salt and pepper.

4. 4

   Cook, stirring often, for 5 minutes, or until the chicken is opaque when pierced with the tip of a knife.

5. 5

   Meanwhile, put the radicchio in a large serving bowl.

6. 6

   Using a slotted spoon, add the chicken mixture to the radicchio.

7. 7

   Add the asparagus pieces to the fat remaining in the pan and stir-fry for 12 minutes, or until they are crisp-tender.

8. 8

   Transfer to the bowl with the chicken.

9. 9

   Whisk together the remaining 2 tbsp oil, the vinegar, and sugar in a bowl, then pour into the pan, and stir over high heat until hot.

10. 10

    Pour the vinaigrette over the salad, and toss quickly to combine.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.