A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.
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Chicken with Warm Arugula & Radicchio Vinaigrette

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2
Author: Judith Hannemann


  • 2 medium chicken breasts
  • 2 tbs olive oil
  • 1/2 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:
  • 1/2 cup chicken stock
  • juice of 1/2 a large lemon
  • 3-4 tbs extra-virgin olive oil
  • salt to taste
  • pepper to taste


  • Using a meat mallet, pound chicken down to a uniform thickness of about 1/4-inch. Season each side with a bit of salt and coarsely ground pepper.
  • 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.
  • Brown well on both sides. Remove chicken and keep warm.
  • To make dressing, deglaze the pan with the 1/2 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.
  • 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.
  • In a large bowl, mix the salad ingredients. Add about 2 tbs of the warm dressing and toss to coat.
  • 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.