Chicken is just one of many options here–turkey, pork, beef, tofu, tempeh, beans, or a combination. Or omit the protein completely and just go with the salad. The dressing, too, is a suggestion, use what you wish. There are two ways to serve this salad–either chop up the radicchio and toss with everything else, or separate the leaves and divide among the plates as the base for the other ingredients. Serve with some good bread.

1 large head radicchio or curly endive, washed, dried, leaves either chopped or separated
cooked chicken, shredded or diced
4 carrots, coarsely shredded
6 scallions, thinly sliced
2 – 3 T chopped fresh herb
1/3 – 1/2 c extra-virgin olive oil
2 – 3 T white wine vinegar, or other vinegar
2 t Dijon mustard
salt and pepper, to taste

1. If combining all the ingredients, put the chopped radicchio or endive in a serving bowl along with the chicken, carrots, scallions, and chopped fresh herb. Toss gently.

2. In a small bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper. Pour over salad and toss.

3. If using radicchio leaves as a base, combine the chicken, carrots, scallion, and chopped fresh herb in a bowl. In a jar or glass, combine dressing ingredients. Divide radicchio leaves among salad plates–you can put several leaves on each plate. Top with the chicken mixture. Drizzle with the dressing.