Venetian Chicken Salad with Radicchio and Walnuts

Name: Venetian Chicken Salad with Radicchio and Walnuts
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tuscan
Ingredients: 1 whole (900 g) rotisserie chicken, skin and bones removed, shredded or cut into bite-size pieces; 1 head (300 g) radicchio, thinly sliced into ribbons; ¾ cup (90 g) raw walnut halves; 1 large (250 g) firm Bosc or Bartlett pear, cored and thinly sliced; 3 tablespoon (45 ml) aged balsamic vinegar; ¼ cup (60 ml) extra virgin olive oil; 1 teaspoon (5 ml) Dijon mustard; 1 clove (5 g) garlic clove, minced; to taste sea salt; to taste freshly ground black pepper; 2 ounce (60 g) Parmigiano-Reggiano cheese, shaved with a vegetable peeler (optional)

From the MyKitchenBank Kitchen

A vibrant Italian salad combining tender roasted chicken with crisp radicchio, toasted walnuts, and sweet pear, dressed in a silky balsamic vinaigrette. The bitter greens and fruit balance rich, nutty flavors for a sophisticated yet simple dish.

Prep: 20 min
Cook: 5 min
Total: 25 min
Makes: 4 servings

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Steps

Before you start

Use rotisserie chicken or leftover cooked chicken for speed
Toast walnuts fresh for the best nutty flavor
Choose radicchio heads that are firm with vibrant color
Have all ingredients prepped before assembling the salad

1
Toast the walnuts
- Place raw walnut halves in a small skillet over medium heat.
- Toss frequently for 5 minutes, until fragrant and light golden brown.
- Watch carefully as they burn quickly.
- Transfer to a plate to cool.
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Ready when: Fragrant and light golden, no darker
Tip: Do not let walnuts burn—they will taste bitter. Toast them just before assembling the salad for maximum crunch.
2
Make the balsamic vinaigrette
- In a small bowl or mason jar, whisk together the minced garlic, Dijon mustard, and aged balsamic vinegar.
- Let sit for 1 minute to allow flavors to meld.
- Slowly whisk in the extra virgin olive oil until emulsified.
- Season to taste with sea salt and freshly ground black pepper.
- Set aside.
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Ready when: Dressing is glossy and slightly thickened
Tip: Add the oil gradually while whisking to create a proper emulsion; if it breaks, start with a fresh egg yolk or mustard in a clean bowl and slowly whisk in the broken mixture.
3
Prepare the greens and fruit
- Slice the radicchio head in half lengthwise, then cut out the white core.
- Thinly slice the radicchio into ribbons and place in a large mixing bowl.
- Peel, core, and thinly slice the pear; add to the bowl with the radicchio.
- Add the shredded or bite-size chicken pieces.
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Tip: Slice the pear just before serving to prevent browning. If you must prepare it ahead, toss the slices with a squeeze of lemon juice.
4
Dress and toss the salad
- Pour the balsamic vinaigrette over the chicken, radicchio, and pear in the large bowl.
- Toss gently but thoroughly to coat all ingredients evenly.
- The salad should glisten with dressing but not be soggy.
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Ready when: All ingredients are evenly coated with dressing
Tip: Don't over-toss or the radicchio will wilt and release water, diluting the dressing.
5
Plate and finish
- Divide the salad among four plates or shallow bowls.
- Scatter the toasted walnuts over each serving.
- If using, shave fresh Parmigiano-Reggiano over the top.
- Serve immediately while the salad is crisp and the walnuts are warm.
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Tip: Add the parmesan just before serving so it doesn't soften or absorb dressing.

Good to know

Tips

Use quality aged balsamic vinegar (at least 8 years old) for a glossy, sweet-tart dressing that coats the salad beautifully
If your radicchio is very bitter, soak the sliced ribbons in ice water for 10 minutes to mellow the bitterness slightly, then drain and pat dry
For a warm salad variation, toss the radicchio briefly in the pan with the toasted walnuts and warm dressing, then top with cool chicken and pear
Serve with crusty bread or focaccia to soak up the dressing, and pair with a crisp white wine such as Pinot Grigio or Vermentino

Make ahead

Prepare the vinaigrette up to 4 hours ahead and store in a sealed jar at room temperature. Toast the walnuts up to 2 hours ahead and store in an airtight container at room temperature. Slice all other ingredients just before assembling to maintain crispness and prevent browning.

Storage & reheating

Serve immediately for best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the radicchio will soften and walnuts will lose crunchiness. The vinaigrette keeps in a sealed jar in the refrigerator for up to 1 week.

Substitutions

rotisserie chicken, skin and bones removed → Grilled or poached chicken breast, cut into bite-size pieces. Use chicken at room temperature for best flavor. Homemade or freshly cooked chicken will taste fresher than older rotisserie chicken.
radicchio → Treviso radicchio, Belgian endive, or a mix of bitter greens such as chicory and arugula. Treviso has a sweeter, slightly milder flavor. Endive adds a peppery note. Mix different greens for complexity.
firm Bosc or Bartlett pear → Apple (Granny Smith or Pink Lady), quince paste, or fresh figs. Apples provide crunch and tartness. Quince paste offers concentrated sweetness. Figs add jammy texture and richness.
raw walnut halves → Toasted pine nuts, hazelnuts, or almonds. Pine nuts and hazelnuts are more delicate and sweet. Almonds add a lighter crunch. Toast any nut fresh for best flavor.