Radicchio Salad With Chicken, Hazelnuts and Blue Cheese

This Radicchio Salad is a perfect light winter main course salad, featuring Chicken, Hazelnuts and Blue Cheese it is loaded with the best winter produce.

This Radicchio Salad is a perfect light winter main course salad, featuring Chicken, Hazelnuts and Blue Cheese it is loaded with the best winter produce.

Radicchio Salad With Chicken, Hazelnuts and Blue Cheese.

As far as I am concerned radicchio is the perfect winter salad leaf and is at the heart of this chicken salad.

Radicchio is from the same family and endive and chicory and shares a bitter edge. Modern cultivars are not as bitter as older ones and that makes them a great raw salad leaf.

Bitter is a flavour profile I often overlook in meals but if done well it can be really effective.

This radicchio salad recipe counters the bitterness with sourness and saltiness. Both of which come from a wonderful medium aged Roquefort cheese.

Roquefort cheese is a sheeps milk cheese and just like goats milk cheeses it has an acidity. It is the same principles behind the reasons I chose to use Roquefort cheese as the cheese on my Venison burger

This Radicchio Salad is a perfect light winter main course salad, featuring Chicken, Hazelnuts and Blue Cheese it is loaded with the best winter produce.

Chicken Salads.

Chicken makes such a great core ingredient for a salad. It is very much a ‘blank canvas’ to embellish with other flavours.

Here it is served with some great winter leaves and ingredients you would find knocking around at Christmas time.

You can add chicken to classic Caesar salads and Waldorf salads.

But as chicken is so versatile you can add huge flavours and still get a great dish. I make a fantastic Thai chicken salad and even a fiery mango chicken salad.

This Radicchio Salad is a perfect light winter main course salad, featuring Chicken, Hazelnuts and Blue Cheese it is loaded with the best winter produce.

Main Course Salads.

I’ve written about the definition of salads a few times.

I genuinely have no idea what is or is considered to be a salad.

Although I am pretty sure I could put my hand on my heart and say what is not a salad though, although I am pretty sure I could find someone who would disagree.

I consider this radicchio salad to be loosely defined as a  main course salad.

If I found it on a restaurant menu, I would initially be delighted, but secondly, I would expect it to be in the salads and light bites section of the menu.

This is the perfect light meal for a large lunch or a light dinner leaving plenty of room for dessert.

This Radicchio Salad is a perfect light winter main course salad, featuring Chicken, Hazelnuts and Blue Cheese it is loaded with the best winter produce.

Can I Use Leftovers?

Absolutely! In fact, this chicken salad recipe can be simply and easily repurposed as a great Christmas salad.

Simply ignore the bit about cooking the chicken and toast off the croutons and hazelnuts in some butter or oil.

Then knock yourself out with leftover chicken or even leftover Christmas turkey. You can either warm the turkey or chicken or leave it cold.

Do it whilst the turkey meat is fresh though before you get to the stage of making that leftover turkey curry!

This Radicchio Salad is a perfect light winter main course salad, featuring Chicken, Hazelnuts and Blue Cheese it is loaded with the best winter produce.
This Radicchio Salad is a perfect light winter main course salad, featuring Chicken, Hazelnuts and Blue Cheese it is loaded with the best winter produce.

Radicchio Salad With Chicken, Hazelnuts and Blue Cheese

5 from 5 votes
This Radicchio Salad is a perfect light winter main course salad, featuring Chicken, Hazelnuts and Blue Cheese it is loaded with the best winter produce.
Course Main Course, Salad
Cuisine European
Keyword Chicken Salad Recipes, Main Course Salad Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 822kcal
Author Brian Jones

Ingredients

For the Dressing:

  • 35 g Shallot
  • 50 ml Olive Oil
  • 1 Tsp Dijon Mustard
  • 1/2 Tbsp White Wine Vinegar
  • Salt To taste
  • Pepper To taste

For the Salad:

  • 50 g Bread
  • 300 g Chicken Breast Skin on
  • 125 g Radicchio Leaves only
  • 75 g Roquefort Cheese
  • 35 g Hazelnuts
  • 2 Spring Onions
  • 1 Tsp Dried Thyme
  • 1 Tbsp Cooking Oil
  • Salt To taste
  • Pepper To taste

Instructions

For the Dressing:

  • Finely dice the shallot and place in a jar with the rest of the ingredients for the dressing.
  • Add a lid and give it a good shake so that it emulsifies as a dressing.

For the Salad:

  • Cut the bread into 2-2.5cm cubes.
  • Rub the chicken with half of the oil and then season generously with salt and pepper.
  • Heat a pan over a high heat and then sear off the chicken breast skin side down.
  • When you have a nice colour flip it over.
  • Coat the bread croutons with the remaining oil and drop them in the pan and sprinkle with the dried thyme.
  • Transfer to an oven and roast at 180°C or 350°F for 20-25 minutes or until the chicken reaches 70C.
  • Crumble the cheese and finely slice the onions.
  • Remove from the oven and allow the chicken to rest for 5 minutes.
  • Add the hazelnuts to the pan and toss them and the croutons around in the chicken cooking juices.
  • Turn off the oven and return the croutons to keep warm.
  • Slice the chicken into cubes and then plate up your salad finishing with a generous drizzle of the dressing.
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Readers Comments

10 thoughts on “Radicchio Salad With Chicken, Hazelnuts and Blue Cheese”

  1. This looks like the perfect winter salad – such a tasty mix of flavours! I love using chicken in a salad.

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