Radicchio, Apple & Parmesan Chicken Salad

This is one of those salads that feels both fresh and satisfying at the same time. The combination of bitter radicchio, sweet crisp apple, savory parmesan, and warm chicken creates a balanced meal that’s simple enough for everyday but still feels elevated.

I love this recipe because it combines protein, fiber, and healthy fats to help support fullness and steady energy without feeling overly heavy. The radicchio, pomegranate seeds and apple provide fiber and antioxidants, while the chicken and parmesan add satisfying protein and flavor. Tossed in a simple lemon shallot honey mustard dressing, it’s the kind of meal that works equally well for lunch or dinner.

Radicchio, Apple & Parmesan Chicken Salad

Serves 2–4

Salad:

• 1 large head radicchio, chopped

• 1 apple, finely chopped (Honeycrisp or Pink Lady)

• 1–2 cooked chicken breasts, sliced or chopped (season with salt, pepper, dijon)

• 1/3 cup shaved parmesan

• Optional: toasted walnuts, pomegranite or pepitas for crunch

Lemon Shallot Honey Mustard Dressing:

• 3 tbsp olive oil

• Juice of 1 lemon

• 1 small shallot, finely minced

• 1 tbsp Dijon mustard

• 1 tbsp honey

• Salt and black pepper to taste

• 2 pieces garlic

Directions:

1. Preheat oven to 425 degrees Fahrenheit to bake 2 chicken breasts lightly coated in dijon, salt and pepper for 18-22 minutes (depending on size).

2. Add the radicchio, apple, chicken, and parmesan to a large serving bowl.

3. In a small bowl or jar, whisk together the olive oil, lemon juice, shallot, Dijon, honey, salt, and pepper until smooth and emulsified.

4. Pour the dressing over the salad and toss well to evenly coat.

5. Finish with additional parmesan and freshly cracked black pepper before serving.

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