Mesa Chicken Radicchio Salad Recipes

MESA CHICKEN RADICCHIO SALAD

Steps:

• Slice or tear radicchio & romaine lettuce into bite-sized pieces.
• Soak radicchio in cold water 10 to 15 minutes; drain and pat dry.
• In large bowl, combine lettuce & remaining salad ingredients. In a small bowl, whisk dressing ingredients until smooth.
• Pour over salad & toss.

RADICCHIO AND MUSHROOM CHICKEN ROULADE

Steps:

• Using a chef's knife and starting on 1 long side, slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Refrigerate in plastic until ready to use.
• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.
• Heat a medium saute pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until liver is no longer pink, 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds.Set aside to cool.
• Remove top layer of plastic from chicken.Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken,roll up; twist plastic at both ends. Repeatwith remaining breast. Refrigerate at least 1 hour (up to 3).
• Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet.Add cipollini. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining1/4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.
• Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.
• Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.

RADICCHIO SALAD WITH GOLDEN RAISINS

Steps:

• In a large bowl, whisk together sugar and Lemon Vinaigrette. Add radicchio and cup golden raisins; toss to combine. Season with salt and pepper.