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© Meredith Corporation. All rights reserved. Used with permission.
(9 cups salad)
In a very large serving bowl, combine radicchio, endive and kale. For dressing, stir together garlic, vinegar, mustard, salt and pepper in a small bowl. Slowly drizzle in 1/4 cup oil, whisking constantly.
Season chicken on both sides with additional salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add chicken; cook 2 to 3 minutes per side until done (165°F). Place chicken on top of greens. Squeeze lemon over and drizzle with dressing. Sprinkle with Parmesan.