New Potato & Chicken Salad

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

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 3  large chicken breast halves, boned
• 2  tablespoons cornstarch
• 2  tablespoons olive oil
• 1  teaspoon  coarsely ground black pepper
• 1  clove garlic, minced
• 1⁄4 teaspoon salt (plus pinch salt)
• 12 -14  small new potatoes
• 2  cups  cored and sliced radicchio or 2  cups red cabbage
• 2  cups  torn boston lettuce
• 2  cups green leaf lettuce
• 2  cups Belgian endive
• 4  plum tomatoes, seeded,sliced
• 8  ounces  crumbled feta cheese

• Dressing

• 1⁄2 cup olive oil
• 2  tablespoons raspberry vinegar
• 1  tablespoon fresh lemon juice
• 1⁄2 teaspoon Dijon mustard, mustrard
•  salt
•  fresh ground pepper

• Garnish

•  toasted walnuts or  pine nuts

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.