Total Time
55mins
Prep 30 mins
Cook 25 mins

I have never found raspberry vinegar that this recipe calls for so I just use the red wine vinegar and it is great, too.

Ingredients Nutrition

Directions

  1. Sprinkle chicken breasts with cornstarch.
  2. Cook in hot oil (12" skillet) and season with pepper, garlic and 1/4 tsp salt.
  3. Cook until browned, about 4-5 minutes each side.
  4. Remove from pan and keep warm.
  5. Reserve pan and drippings.
  6. Cook potatoes until soft.
  7. Cool 5 minutes.
  8. Cut into quarters.
  9. Reheat reserved pan and add potatoes.
  10. Cook until nicely browned.
  11. Set aside.
  12. In large bowl, combine radicchio and salad greens, tomatoes and feta cheese.
  13. Slice warm chicken breasts into bite-size pieces.
  14. Add to salad mixture, along with warm potatoes.
  15. Combine dressing ingredients.
  16. Toss with salad.
  17. Garnish with nuts.