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·      2 pounds grilled or roasted chicken breasts, cubed

·      2 cups cooked, drained, Beans

·      1 cup diced red onions

·      ½ cup diced red bell peppers

·      ½ cup diced celery

·      ¼ cup minced fresh Italian parsley

·      ½ cup extra virgin olive oil

·      2 tablespoons red wine vinegar

·      3 cloves garlic, roasted and peeled

·      1 teaspoon minced fresh thyme

·      Salt to taste

·      Pepper to taste

·      2 heads radicchio

·      ¼ pound thinly sliced pecarino cheese

·      Coarsely ground pepper to taste


Combine all ingredients except radicchio, cheese and coarsely ground pepper. Cover and allow to marinate for about 1 hour.


Wash and thoroughly dry the radicchio. Slice into a fine julienne. Place chicken salad in the center of a serving plate. Sprinkle with radicchio and thinly sliced pecarino. Sprinkle on coarsely ground pepper. Serve immediately.


Serves 6 to 8.