Chicken And Radicchio Salad With Pickled Raisins And Walnuts

• For the salad:
• 2 chicken breasts, preferably bone-in with skin
• 1/2 cup extra-virgin olive oil, divided
• 1 pinch sea salt and freshly ground black pepper, to taste
• 2 cups walnuts
• 1 tablespoon walnut oil
• 1/2 lemon, preferably Meyer
• 2 medium shallots, finely diced
• 2 small heads radicchio, Chioggia, or Treviso, thinly sliced
• 1/2 cup pickled raisins (see recipe below)
• 1 handful parsley, torn
• 1 handful cilantro, torn
• 1 handful mint, torn
• For the pickled raisins:
• 1 1/2 cups golden raisins
• 3/4 cup water
• 1/4 cup champagne vinegar
• 6 tablespoons honey
• 1 fresh bay leaf
• 3 juniper berries
• 1 1/2 teaspoons sea salt

1. Preheat the oven to 425u0b0 F. Rub each chicken breast with 1 tablespoon olive oil and season with sea salt and pepper. Roast for 30 minutes, or until golden brown and just cooked through. Remove chicken from the oven and allow to cool slightly. Pull the meat apart into large bite-sized pieces and set aside. (Note: Cooking time on chicken breasts will vary. If you are using bone-in breasts with skin, for instance, they will cook faster; start checking after 20 minutes.)
2. While the chicken cooks, spread walnuts on a parchment-lined cookie sheet and roast for 8 to 10 minutes, or until golden brown. Roughly chop walnuts, toss with walnut oil and a pinch of sea salt, and set aside. (My husband refers to my method of tossing walnuts in walnut oil as "cheating," but never complains as he eats them straight out of the bowl on my chopping block -- they are so good!)
3. Add the zest and juice of the lemon to a large bowl. Add a pinch of salt, a pinch of freshly cracked pepper, and the diced shallot. Allow the shallot to marinate in the juice for 5 minutes. Add the remaining olive oil in a slow and steady stream while whisking constantly.
4. Add the chicken, walnuts, radicchio, raisins, herbs, and a large pinch of salt to the vinaigrette. Toss to combine. Taste and adjust seasoning as necessary.
5. Add all ingredients to a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and allow the mixture to simmer until the liquid reduces by half, about 10 to 12 minutes. Let the mixture cool completely, then add the entire mixture to an airtight container. Refrigerate raisins in the pickling liquid for up to 3 days; strain before using.

salad, chicken breasts, extravirgin olive oil, salt, walnuts, walnut oil, lemon, shallots, radicchio, raisins, handful parsley, handful cilantro, handful mint, raisins, golden raisins, water, champagne vinegar, honey, bay leaf, berries, salt

Taken from food52.com/recipes/6971-chicken-and-radicchio-salad-with-pickled-raisins-and-walnuts (may not work)