Radicchio Endive Chicken Salad

Why You’ll Love This Recipe

This salad brings together a perfect balance of flavors. The radicchio and endive offer a crisp, slightly bitter bite, while the romaine lettuce adds freshness. The grilled chicken is seasoned perfectly with onion powder, paprika, and black pepper, creating a savory protein that pairs beautifully with the greens. Fresh basil and cherry tomatoes add bursts of color and flavor, while the homemade mustard dressing ties everything together with its tangy, creamy, and slightly sweet taste. It’s a refreshing yet satisfying dish that can easily be enjoyed as a main course or a side.

Ingredients

• 2 chicken breasts, boneless and skinless
• ½ teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon ground paprika
• 3 heads radicchio
• 3 heads endive
• 1 heart romaine lettuce
• 1 cup basil leaves, fresh
• ½ cup Parmesan, shaved
• 1 cup cherry tomatoes

For the Dressing:

• ¼ cup whole grain mustard
• 2 lemons, juiced
• ¼ cup extra virgin olive oil
• 2 tablespoons mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon honey
• 3 cloves garlic
• 1 tablespoon shallot, minced
• ¼ cup red wine vinegar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Chicken: Season the chicken breasts with black pepper, onion powder, and paprika. Grill or cook in a skillet over medium heat for about 5-7 minutes per side or until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.
2. Prepare the Salad Greens: While the chicken is cooking, chop the radicchio, endive, and romaine lettuce into bite-sized pieces. Place them into a large salad bowl.
3. Make the Dressing: In a small bowl, whisk together the whole grain mustard, lemon juice, olive oil, mayonnaise, yellow mustard, honey, garlic, minced shallot, and red wine vinegar. Continue whisking until the dressing is smooth and emulsified.
4. Assemble the Salad: Add the fresh basil leaves, shaved Parmesan, and cherry tomatoes to the bowl with the greens. Toss everything gently to combine.
5. Add the Chicken and Dressing: Top the salad with the sliced grilled chicken and drizzle with the mustard dressing. Toss again until the salad is evenly coated with the dressing.
6. Serve: Serve immediately as a refreshing main dish or side.

Servings and Timing

This recipe serves 4 people and takes approximately 30 minutes to prepare, making it a perfect option for a quick lunch or dinner.

Variations

• Add Avocado: For extra creaminess, add slices of avocado to the salad.
• Use Grilled Veggies: Add grilled vegetables like zucchini, bell peppers, or asparagus for more flavor and texture.
• Make it Vegan: Skip the chicken and Parmesan, and add chickpeas or grilled tofu for protein. Use a dairy-free dressing if needed.
• Swap Mustard: If you prefer a less tangy dressing, try using Dijon mustard or honey mustard instead of whole grain mustard.
• Add Nuts: For an added crunch, sprinkle in some toasted almonds or walnuts.

Storage/Reheating

This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. If storing, keep the dressing separate to prevent the salad greens from wilting. The chicken can be eaten cold or reheated gently on the stove.

FAQs

1. Can I use pre-cooked chicken for this salad?

Yes, you can use rotisserie chicken or leftover cooked chicken. Just shred or slice it and add it to the salad.

2. Can I make this salad ahead of time?

While the chicken and dressing can be prepared ahead of time, it’s best to assemble the salad just before serving to keep the greens fresh and crisp.

3. Is this recipe gluten-free?

Yes, this Radicchio Endive Chicken Salad is naturally gluten-free, as long as the mustard and mayonnaise are gluten-free. Be sure to check labels when purchasing.

4. How can I make this salad spicier?

To add heat, you can incorporate some finely chopped jalapeños into the salad or add a pinch of cayenne pepper to the dressing.

5. Can I use a different type of lettuce?

Yes, you can substitute the romaine lettuce with other leafy greens like spinach, arugula, or even mixed greens for a different texture and flavor.

6. Can I make the dressing without mayonnaise?

If you prefer a lighter dressing, you can omit the mayonnaise and use extra olive oil or Greek yogurt to achieve a creamy texture.

7. Can I use a different cheese?

Yes, if you don’t have Parmesan, you can use Pecorino Romano, Asiago, or any other hard, aged cheese of your choice.

8. Can I prepare the dressing in advance?

Yes, the dressing can be made ahead of time and stored in the refrigerator for up to 5 days. Just give it a good shake or stir before using.

9. How do I make this salad more filling?

To make the salad more filling, add additional protein like boiled eggs, or chickpeas.

10. Can I make this salad vegetarian?

Yes! Simply omit the chicken and add more veggies or legumes like chickpeas, beans, or tofu for a vegetarian version.

Conclusion

This Radicchio Endive Chicken Salad is a flavorful, nutrient-packed dish that balances the bold flavors of tangy mustard, fresh greens, and juicy chicken. The homemade mustard dressing adds a tangy, creamy touch that brings everything together beautifully. Whether you’re looking for a light meal or a vibrant side dish, this salad is sure to satisfy and impress your guests with its refreshing taste and textures!

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