Directions:
- Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a large bowl, combine the chicken, carrots, scallions, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Divide the radicchio leaves among individual plates, spoon the chicken salad over the top, and drizzle with the vinaigrette.Substitution: If you find radicchio too peppery, spoon the salad into Boston or Bibb lettuce leaves. Or serve it in endive leaves, as fork-free hors d'oeuvres.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8055.72 Kcal (33728 kJ) | ||
| Calories from fat | 6783.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 753.73g | 1160% | |
|---|---|---|---|
| Cholesterol | 2176.8mg | 726% | |
| Sodium | 6383.74mg | 266% | |
| Potassium | 5209.52mg | 111% | |
| Total Carbs | 32.74g | 11% | |
| Sugars | 32.4g | 130% | |
| Dietary Fiber | 10.61g | 42% | |
| Protein | 277.31g | 555% | |
| Vitamin C | 34.6mg | 58% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 20mg | 111% | |
| Calcium | 794.1mg | 79% | |
| Amount Per 100 g | |||
| Calories | 344.44 Kcal (1442 kJ) | ||
| Calories from fat | 290.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.23g | 1160% | |
|---|---|---|---|
| Cholesterol | 93.07mg | 726% | |
| Sodium | 272.95mg | 266% | |
| Potassium | 222.74mg | 111% | |
| Total Carbs | 1.4g | 11% | |
| Sugars | 1.39g | 130% | |
| Dietary Fiber | 0.45g | 42% | |
| Protein | 11.86g | 555% | |
| Vitamin C | 1.5mg | 58% | |
| Vitamin A | 0.1mg | 81% | |
| Iron | 0.9mg | 111% | |
| Calcium | 34mg | 79% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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