1/4 cup Olive Cart Blood Orange Olive Oil
2 boneless chicken breasts
2 pkgs shredded lettuce w/radicchio or 2 heads radicchio shredded
Sea salt w/blood orange & pepper
3 Tbsp Olive Cart Lambrusco vinegar
3 oranges, peeled & sectioned
6 oz goat or feta cheese, crumbled
1 Tbsp tarragon
In large sauté pan, heat Blood Orange EVOO. Cut chicken in pieces, and sauté until done. Remove chicken from pan.
Add lettuce to pan and season with sea salt and pepper. Cook, stirring until warm and just slightly wilted. Add Lambrusco vinegar and orange sections to the pan and warm.
Transfer radicchio mixture to a large bowl. Add chicken, cheese and
tarragon. Toss to combine.
Posted by Dave in Recipes on Sep 13, 2012 . .
