2 boneless, skinless chicken breasts (OR 2 breasts from a pre-roasted chicken; skin removed and the meat shredded)
2 romaine hearts, cut into thin strips, washed and spun dry
1/2 small head radicchio, shredded
1 cup baby arugula
5 leaves Lacinato kale, rinsed, ribs removed, and leaves cut into thin strips
1 small red bell pepper, cut into 1/4-inch strips
1 small zucchini, sliced
1 bunch broccolini, stems removed, florets chopped
1/2 small red onion, thinly sliced
3 tablespoons Amphora olive oil blend
2 tablespoons Amphora Sicilian Lemon White Balsamic Vinegar
1/4 cup crumbled feta cheese or shaved Parmesan
1/4 cup pitted Kalamata olives, halved or quartered depending on size
1/4 cup roasted pumpkin seeds
Kosher salt and freshly ground black pepper
• To Poach the Chicken Breasts: Season the presentation side of the chicken breasts with kosher salt and freshly ground pepper. In a non-stick skillet, heat olive oil until hot. Place chicken breasts seasoned-side down, and sauté until lightly brown, about 2 minutes. Season second side with kosher salt and black pepper, turn, and sauté the other side for 1 minute more.
• Add 1/2 cup chicken broth to the pan and cover. Reduce heat to a simmer and cook for 12 – 15 minutes until firm to the touch. Remove chicken from pan to a plate and rest 5 minutes before shredding. Set aside.
• In a large bowl, combine the shredded chicken, romaine, radicchio, arugula, kale, peppers, zucchini, broccolini and onion, and toss to combine. Add the olive oil and vinegar and toss to combine. Season with kosher salt and freshly ground black pepper. Taste, and adjust the amount of dressing and seasoning. Careful not to over-dress.
• Divide the salad among serving plates and garnish with the cheese, olives, and pumpkin seeds.
• Serve immediately.
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CHEF CHARLIE'S BLOG
Chef Charlie is a Bay Area chef, culinary food educator, lifestyle coach, food enthusiast and culinary travel guide, who is fascinated by the interplay of food and culture.