Chicken and Radicchio Salad with Honey-Tahini Dressing

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

1/2 cup honey

2 teaspoons grated orange zest plus ½ cup juice

¼ cup red wine vinegar

¼ cup tahini

1 teaspoon table salt

½ teaspoon red pepper flakes

3 cups shredded rotisserie chicken

1 small head radicchio , sliced thin (about 4 cups)

1 large fennel bulb , ⅓ cup fronds chopped; stalks discarded; bulb halved, cored, and sliced thin

4 scallions , sliced thin

¼ cup chopped fresh cilantro

½ cup salted roasted almonds , chopped coarse

Instructions

FOR THE VINAIGRETTE:

Cook ½ cup honey in small saucepan over medium-high heat until large bubbles form over surface, about 2 minutes. (Watch closely as it can burn quickly.) Carefully add ½ cup orange juice and swirl pan to combine (mixture may splatter). Transfer mixture to large bowl. Whisk in ¼ cup red wine vinegar, ¼ cup tahini, 1 teaspoon salt, ½ teaspoon pepper flakes, and 2 teaspoons orange zest until combined and thickened.

FOR THE SALAD:

Add 3 cups shredded rotisserie chicken; 4 cups thinly sliced radicchio; 1 large fennel bulb, halved and sliced thin, and ⅓ cup chopped fennel fronds; 4 thinly sliced scallions; and ¼ cup cilantro, chopped, and toss until combined. Sprinkle with ½ cup salted roasted almonds, chopped coarse, and serve.

Nutrition

• Calories: 387
• Cholestérol: 53 mg
• Sodium: 18 g
• Fibres Diététiques: 53 mg
• Protéines: 18 g