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Published April 25th, 2012
Napa-Radicchio Chicken Salad with Kalamata Olives and Lemon Vinaigrette
By Susie Iventosch
Photo Susie Iventosch

(Serves 4 for a main lunch salad)

Salad
INGREDIENTS
1 head Napa cabbage, finely sliced
1 head radicchio, cut into bite-sized pieces
2 boneless, skinless chicken breasts, seasoned with salt and pepper, roasted, cooled, then cut into long strips, or shredded (you can use leftover chicken for this, too)
1/2 cup pitted Kalamata olives, cut in half
1 recipe lemon vinaigrette (recipe below)
DIRECTIONS
Place all ingredients in a large salad bowl and toss with lemon vinaigrette. Serve at once with your favorite bread.
Dressing
INGREDIENTS
1 teaspoon Dijon mustard
1/2 teaspoon finely grated lemon zest (optional)
1/4 cup freshly squeezed lemon juice
Sea salt and freshly ground pepper, to taste
1/2 cup extra-virgin olive oil
DIRECTIONS
Combine mustard, lemon zest, salt, pepper and juice in a jar or glass measuring cup and shake or whisk. Add the oil, then cover and shake well until oil is incorporated and the mixture is slightly thickened

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