Correction: In the September issue of YAM magazine, we mistakenly advertised our Le Creuset stainless steel roasting pans as induction cooktop compatible. This is incorrect.
We apologize for the error.

Chicken Breast Salad with a Twist

Company coming? Here’s a colorful, tasty chicken breast salad that will more than satisfy. The spicy radicchio combined with nutty arugula is tempered beautifully with the slight sweetness of the dressing. You can prepare this a day in advance and effortlessly assemble it while chatting with your guests. Perfect for a summer evening on your patio with friends.

3 Tbsp. olive oil
2 large chicken breasts, split
Coarse salt and ground pepper
½ lb. green beans
4 Tbsp. red wine vinegar
1 Tbsp. apricot jam
1 Tbsp. dijon mustard
5 oz. arugula
1 head radicchio cored and shredded
⅓ cup dried cranberries
¼ cup sliced almonds


  • In a large pan heat 1 tbsp oil on high; season chicken with salt and pepper; cook chicken and transfer to a plant; cut crosswise when cool
  • Cook green beans in a saucepan until crisp tender; rinse under cool water until cold; drain
  • Dressing - whisk vinegar, jam, mustard, oil, salt and pepper in a small bowl
  • In a large bowl toss arugula, radicchio and all but 2 Tbsp. dressing; divide salad among four plates; arrange chicken, green beans, cranberries and almonds on top. Drizzle with remaining dressing.

Bon appetit!