Directions
- 1Sear chicken breasts, cut lengthwise if thick.
- 2Chop chicken, bell pepper, red onion, kale, and radicchio.
- 3Make dressing using Greek yogurt, olive oil, Worcestershire sauce, Dijon mustard, garlic, anchovies (optional), lemon zest and juice, salt, and pepper.
- 4Pour dressing over ingredients in a bowl.
- 5Add parmesan cheese and parsley.
- 6Mix thoroughly and refrigerate to allow flavors to blend.
Ingredients
- 3 8oz (680g) chicken breasts
- 1 16 oz cans (400g after draining) white beans, drained & rinsed
- 0.5 bunch tuscan kale, deveined & roughly chopped
- 0.25 head radicchio, roughly chopped
- 1 orange bell pepper, medium diced
- 0.25 red onion, finely diced
- 0.5 bunch parsley, rough chopped
- 0.25 cup (80g) shaved Parmesan cheese
- 1.5 cup greek yogurt, 0%
- 1 tbsp olive oil
- 2 tbsp Worcestershire Sauce
- 2 tsp Dijon Mustard
- 1 -2-3 minced garlic cloves
- 2 -3 (optional) anchovies
- 1 zest from 1 lemon and juice from 1/2 of it
- 1 fresh black pepper and salt
- 1 as needed to thin water
Equipment
knifecutting boardfrying panbowlgraterspoonmeasuring cupgarlic press
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