Warm Chicken Salad

• 4 tbsp extra virgin olive oil
• 4 skinless boneless chicken breasts, about 5 1/2 oz (150g) each, cut into 1/2 in (1cm) wide strips
• 1/3 cup drained and thinly sliced sun-dried tomatoes in olive oil
• 1 garlic clove, finely chopped
• Salt and freshly ground black pepper
• 1 small head radicchio, torn into small pieces
• 9 oz (250g) asparagus spears, trimmed and each cut into 3 pieces
• 2 tbsp raspberry vinegar
• 1/2 tsp sugar

1. Heat 2 tbsp of the oil in a large non-stick frying pan over medium-high heat.
2. Add the chicken, sun-dried tomatoes, and garlic.
3. Season with salt and pepper.
4. Cook, stirring often, for 5 minutes, or until the chicken is opaque when pierced with the tip of a knife.
5. Meanwhile, put the radicchio in a large serving bowl.
6. Using a slotted spoon, add the chicken mixture to the radicchio.
7. Add the asparagus pieces to the fat remaining in the pan and stir-fry for 12 minutes, or until they are crisp-tender.
8. Transfer to the bowl with the chicken.
9. Whisk together the remaining 2 tbsp oil, the vinegar, and sugar in a bowl, then pour into the pan, and stir over high heat until hot.
10. Pour the vinaigrette over the salad, and toss quickly to combine.
11. Serve immediately.

extra virgin olive oil, chicken breasts, tomatoes, garlic, salt, head radicchio, raspberry vinegar, sugar

Taken from www.cookstr.com/recipes/warm-chicken-salad (may not work)