courtesy of maxliving.com
INGREDIENTS for 2 people
8-12 ounces grilled chicken breast strips (fully-cooked, heated throughout)
6-10 tbsp red wine vinegar
4 small garlic cloves (finely chopped)
2 large fennel bulb (sliced)
1 tbsp coconut oil
2-4 small heads of radicchio (sliced or chopped to yield to cups)
3 tsp sea salt (divided, plus more to taste if needed)
1 tbsp lemon juice
2-4 tsp fresh tarragon leaves (torn to garnish)
INSTRUCTIONS
Place the fully cooked grilled chicken strips in a skillet over medium-high heat and cook 3-5 minutes, or until strips are heated through. Remove chicken from heat and set aside.
Wipe out the skillet and place it over medium heat. Add in 1⁄2 tablespoon coconut oil and allow it to heat up. Add in the chopped garlic; sauté 1 to 2 minutes or until fragrant. Add in the sliced fennel, season with 1 teaspoon sea salt, or to taste. Sauté for 2 to 3 minutes or until the fennel is slightly softened.
Add in the sliced radicchio; season again with 1⁄2 teaspoon sea salt, or to taste. Sauté 1 to 2 minutes more or until radicchio begins wilting and turning brown in spots. Remove from heat immediately and add a splash of lemon juice.
To serve, place the radicchio/fennel salad mixture on a serving plate and top the grilled chicken strips, and a few of the torn tarragon leaves. Finally, drizzle the salad with red wine vinegar; season with additional sea salt, if needed, to taste, then serve immediately.
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