Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (boneless skinless )
  • 1/2 Tsp. black pepper
  • 1 Tsp. onion powder
  • 1/2 Tsp. paprika
  • 3 Heads radicchio
  • 3 Heads endive
  • 1 Hearts romaine lettuce
  • 1 Cup basil leaves (fresh )
  • 1/2 Cup parmesan (shaved (dairy free or regular))
  • 1 Cup cherry tomatoes
  • 1/4 Cup mustard (whole grain )
  • 2 lemons (juiced)
  • 1/4 Cup olive oil
  • 2 Tbsp. mayonnaise 
  • 1 Tbsp. yellow mustard
  • 1 Tbsp. Honey
  • 3 Cloves garlic
  • 1 Tbsp. shallot  (minced )
  • 1/4 Cup red wine vinegar

Instruction

  • Pound chicken until ½” thick. Season both sides of chicken breast with black pepper, onion powder, and paprika. Heat a cast iron grill pan over high heat for 5 minutes.
  • Add the chicken and grill 4 minutes per side. Place onto a wooden cutting board and cut into bite sized pieces.
  • Wash produce. Cut radicchio and endives into quarters. Cut romaine hearts in half, then into quarters. Combine radicchio, endives, romaine, tomatoes, basil, and parmesan in a large bowl with grilled chicken and gently toss.  
  • Add all dressing ingredients to a food processor or blender and puree for 15 seconds. Pour ½ of the dressing onto the salad and toss to coat. Serve remaining dressing on the side and enjoy!