Crispy bread salad with chicken and radicchio

Crispy bread salad with chicken and radicchio

Based on 16 ratings
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Lisa-Kristin Erdt

Lisa-Kristin Erdt

Food Editor at Kitchen Stories

www.instagram.com/elkey.i/
"My quick fix for a gray day is to eat this colorful salad with crunchy croutons and golden brown, juicy chicken. Not only its delightful colors but the mixed textures and flavors make it versatile and irresistible. Don't bother too much with chopping the ingredients too perfect, you can even tear most of them by hand. After all, you want to dig in as quickly as possible, right?"
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
¼
baguette
50 g
jarred pitted green olives
¼ head
radicchio
½
romaine heart
cloves
garlic
tbsp
red wine vinegar
½ tbsp
honey
50 ml
water
salt

Utensils

bowl (large), peeler, bowl, knife, cutting board, frying pan, aluminum foil, spatula, liquid measuring cup, immersion blender

Nutrition per serving

Cal498
Fat30 g
Protein29 g
Carb30 g
  • Step 1/4

    Cut or tear the baguette into bite-sized pieces and set aside. Lightly smash olives or leave as a whole. Pluck radicchio and romaine lettuce heart into pieces and place in a large bowl. Using a peeler, freshly shave Parmesan over the salad. Add olives.
    • ¼ baguette
    • 50 g jarred pitted green olives
    • ¼ head radicchio
    • ½ romaine heart
    • 30 g Parmesan cheese
    • bowl (large)
    • peeler
    • bowl

    Cut or tear the baguette into bite-sized pieces and set aside. Lightly smash olives or leave as a whole. Pluck radicchio and romaine lettuce heart into pieces and place in a large bowl. Using a peeler, freshly shave Parmesan over the salad. Add olives.

  • Step 2/4

    Butterfly chicken breasts, season both sides with salt. Fry in a hot pan with olive oil for approx. 5 min. on all sides, or until the chicken is cooked through. Add garlic cloves and fry briefly. Remove chicken from pan and wrap in aluminum foil. Remove garlic clove, and set aside.
    • 1 chicken breasts
    • cloves garlic
    • ½ tbsp Byodo Brat-Olive Mediterran
    • salt
    • knife
    • cutting board
    • frying pan
    • aluminum foil

    Butterfly chicken breasts, season both sides with salt. Fry in a hot pan with olive oil for approx. 5 min. on all sides, or until the chicken is cooked through. Add garlic cloves and fry briefly. Remove chicken from pan and wrap in aluminum foil. Remove garlic clove, and set aside.

  • Step 3/4

    Add some more olive oil to the same pan and heat over medium heat. Add the bread pieces and coat with the oil on all sides. Lightly salt the croutons and fry for approx. 8 - 10 min. until the bread is crispy and golden brown. Remove and add to the salad.
    • tbsp Byodo Brat-Olive Mediterran
    • salt
    • spatula

    Add some more olive oil to the same pan and heat over medium heat. Add the bread pieces and coat with the oil on all sides. Lightly salt the croutons and fry for approx. 8 - 10 min. until the bread is crispy and golden brown. Remove and add to the salad.

  • Step 4/4

    Add fried garlic cloves, red wine vinegar, olive oil, honey, a little water, salt, and pepper in a measuring cup and puree with an immersion blender. Pour the dressing over the salad and mix everything roughly. Drizzle with fresh lemon juice. At last, slice the chicken and serve it together with the salad. Enjoy!
    • tbsp red wine vinegar
    • ½ tbsp honey
    • 50 ml water
    • ¼ lemon
    • salt
    • pepper
    • 2 tbsp Byodo Olivenöl nativ extra, aus Italien
    • liquid measuring cup
    • immersion blender

    Add fried garlic cloves, red wine vinegar, olive oil, honey, a little water, salt, and pepper in a measuring cup and puree with an immersion blender. Pour the dressing over the salad and mix everything roughly. Drizzle with fresh lemon juice. At last, slice the chicken and serve it together with the salad. Enjoy!

  • Enjoy your meal!

    Crispy bread salad with chicken and radicchio

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