Grilled Radicchio and Chicken Salad

Natasha Ignatiadis

Cook Time 40 minutes

Servings 4

Ingredients

1 ½ tbs. dried oregano
1 clove garlic, minced
½ tsp. cayenne pepper
Zest and juice of 1 lemon
4 tbs. extra virgin olive oil
4 chicken thighs, boneless

2 small heads of radicchio, quartered
2 tbs. olive oil
1 can of cannellini beans, drained
2 avocados

Dressing
¼ cup Greek yoghurt
1 tbs. white wine vinegar
3 tbs. extra virgin olive oil
¼ bunch parsley, finely chopped
Salt

Method

In a bowl combine the oregano, garlic, cayenne pepper, lemon zest, olive oil and a good pinch of salt and pepper. Add the chicken and marinate for 20 minutes or even better overnight.

For the dressing, combine all ingredients in a bowl. Mix the beans through the dressing.

Heat a BBQ or large griddle pan and grill the chicken, skin side down for 3-4 minutes. Turn and cook for a further 4 minutes. At the same time, drizzle the radicchio with olive oil and sprinkle with salt. Grill on the other side of the BBQ or pan until chard. This should take 3 minutes on each side.

To assemble the place two pieces of grilled radicchio on the plates, top with the beans and avocado. Cut the chicken into three pieces and arrange on top of the salad. Drizzle with a little more oil and serve immediately.