Chicken Salad with Radicchio and Pine Nuts

Chicken Salad with Radicchio and Pine Nuts

By Helen Nash

This is a colorful and delicious salad with an interesting mixture of textures and tastes. The currants and pine nuts add an unusual Mediterranean piquancy.


1 small red onion, very thinly sliced

6 boneless, skinless chicken breasts (about 6 ounces/170 g each)


2 tablespoons extra virgin olive oil for greasing the chicken

Kosher salt

Freshly ground black pepper

1 head radicchio, shredded

1 to 2 bunches arugula, leaves torn if they are large

1/2 cup (20 g) loosely packed flat-leaf parsley, finely chopped


Place the onion slices in a small bowl and cover with cold water. Let stand for 30 minutes. Drain and pat dry. Place in a large serving bowl.

Pat the chicken dry with paper towels and grease with oil. Season lightly with salt and pepper.

Place each chicken breast in the center of a piece of cling wrap and wrap it so that it is completely covered. Place the packages in a steamer, cover and steam over high heat for about 9 minutes. (The inside of the chicken should still be pale pink.) Turn off the heat and let stand for 1 minute.

Remove the chicken and cool, still wrapped. When cool, unwrap the chicken and cut it on the diagonal into thin strips. Place in the bowl with the onions; makes 6 servings.