Spring Chicken Salad in Radicchio Cups
Prep time: 
Total time: 
Serves: approx 8 servings
A lightened up chicken salad filled with fresh spring veggies in a lemon yogurt dressing.
  • 4 cups of cooked chicken, chopped or shredded
  • 1-2 small heads of radicchio
  • ½ cup of grated carrots
  • ½ cup of fresh peas, blanched
  • ½ cup of dried cherries
  • ¼ cup of diced radishes
  • ¼ of thinly sliced spring onions
  • ¼ cup of diced celery
  • ¼ cup of sliced, toasted almonds
  • ½ cup of lemon yogurt
  • ½ cup of mayonnaise
  • 3 Tablespoons of chopped fresh tarragon
  • 2 teaspoons of fresh lemon juice
  • 1 teaspoon of fresh lemon zest
  • 1 teaspoon of Dijon mustard
  • 1 garlic clove, minced
  • salt & pepper to taste
  1. Place the chicken, carrots, peas, radishes, celery, onions, cherries, almonds & tarragon in a large bowl. Season with a little salt and pepper.
  2. In a separate bowl, whisk together the lemon yogurt, mayonnaise, Dijon, lemon juice & zest, and minced garlic. Season with salt and pepper to taste.
  3. Carefully remove the leaves from the core of the radicchio. Rinse gently and pat or spin dry.
  4. Spoon chicken salad into each radicchio cup and garnish with almonds and tarragon if you wish.
  5. I recommend getting a couple of heads of radicchio to make sure you are able to find enough leaves of equal size. (They are larger and looser on the outer portion of the lettuce and smaller and tighter as you get to the core)
Recipe by a SALAD for all SEASONS at http://www.asaladforallseasons.com/spring-chicken-salad-in-radicchio-cups/