Chicken with Warm Arugula & Radicchio Vinaigrette
Prep time
Cook time
Total time
Serves: 2
  • 2 medium chicken breasts
  • 2 tbs olive oil
  • ½ small head of radicchio, torn into pieces
  • 2 cups arugula1 small Belgian endive, torn into pieces
  • 1 cup grape tomatoes of varying colors, cut in half (see NOTES)
  • Dressing:
  • ½ cup chicken stock
  • juice of ½ a large lemon
  • 3-4 tbs extra-virgin olive oil
  • salt to taste
  • pepper to taste
  1. Using a meat mallet, pound chicken down to a uniform thickness of about ¼-inch. Season each side with a bit of salt and coarsely ground pepper.
  2. Heat a large skillet over medium-high heat. Add the 2 tbs of olive oil and when the oil shimmers, place chicken in the pan.
  3. Brown well on both sides. Remove chicken and keep warm.
  4. To make dressing, deglaze the pan with the ½ cup of chicken stock, making sure to scrape up all the browned bits. Turn heat to medium-high and reduce until there's about 2 tbs of liquid in the pan.
  5. Remove from heat and stir in the lemon juice. Then whisk in the extra-virgin olive oil. Add any additional salt and pepper at this time. Also if you want a tangier dressing, feel free to add a few drops more of lemon juice. If you find the dressing too tart, stir in a pinch or two of sugar.
  6. In a large bowl, mix the salad ingredients. Add about 2 tbs of the warm dressing and toss to coat.
  7. Divide salad onto 2 plates and place chicken on top of salad. Drizzle remaining dressing over each plate.
Home-grown tomatoes are an excellent substitute.

Recipe is easily doubled or tripled.
Recipe by The Midnight Baker at