LAMORINDA WEEKLY | Napa-Radicchio Chicken Salad with Kalamata Olives and Lemon Vinaigrette


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