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Italian Chicken Salad with radicchio on a wooden table

Italian Chicken Salad with Radicchio

If you made homemade broth, this salad is the perfect way to use the boiled chicken. Add radicchio, celery, pine nuts and some pickled red onions and you will have a tart, light but delicious salad.
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Prep Time: 20 minutes
Resting time: 15 minutes
Total Time: 35 minutes
Course: Appetizer, Salad
Cuisine: Italian
Keyword: Chicken Broth, Brodo di Pollo, Clear broth, Italian broth, Chicken Salad, Cucina Povera
Difficulty: Beginner
Servings: 3
Calories: 260kcal

Ingredients

  • 1.5 oz radicchio pink
  • 2.5 oz radicchio castelfranco
  • 3 oz celery
  • 8 oz chicken boiled, shredded
  • 2 tbsp raisins
  • 2 tbsp pine nuts roasted
  • 2 tbsp onions pickled

Dressing

  • 2 tbsp evoo
  • 1 tbsp vinegar red wine
  • ½ tsp salt
  • ¼ tsp pepper black

Instructions

  • Shred the chicken: Remove the boiled chicken from the bones and shred it into bite-sized pieces.      
  • Prepare the vegetables: Thinly slice the radicchio and celery.        
  • Toast the pine nuts: In a dry skillet over medium heat, toast the pine nuts until lightly golden and fragrant.        
  • Make the vinaigrette: Whisk together extra-virgin olive oil, vinegar, salt, and black pepper.        
  • Assemble the salad: Combine chicken, radicchio, celery, raisins, and pine nuts in a large bowl.       
  • Dress and toss: Pour the vinaigrette over the salad and gently toss until evenly coated.    
  • Serve: Allow it to rest for 10–15 minutes so the flavors can meld and then serve it immediately

Nutrition

Calories: 260kcal | Carbohydrates: 12g | Protein: 18g | Fat: 16g | Sodium: 510mg | Potassium: 602mg | Fiber: 2g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!