Cannellini bean and chicken salad, with pickles and radicchio
This bean and cannellini salad sits in between winter and spring, between the soothing comfort of beans and shredded chicken and the freshness of radicchio and pickled giardiniera. It reminds me of those spring days that are still cold, with a sharp wind but a clear sunny sky.
Course Main Course
Keyword salad, beans, chicken, radicchio, pickles
Prep Time 10minutes
Resting time 1hour
Servings 4people as a main course, 8-12 as an appetiser
550g(1 ¼ lb) of boiled chicken
200g(½ lb) of pickled giardiniera, well drained
250g(½ lb) of radicchio
150g(¾ cup – 5 ¼) oz of cannellini beans, already cooked
Extra virgin olive oil
Freshly ground black pepper
Shred the cooked meat of the chicken with a fork. It will be way easier to shred the chicken when it is still warm, just removed from the hot broth. Why? It is not only easier to shred as it is softer, but the seasoning will soak the warm shredded chicken and all the ingredients will mingle in the salad, becoming one thing, and not separate ingredients who happened to be there in the bowl at the same time.
Move the shredded chicken in a bowl and add the drained cannellini beans, the radicchio cut into strips and the drained giardiniera.
Dress the salad with extra virgin olive oil, salt and pepper. Stir gently so as not to crush the beans, and leave the salad aside for about an hour before serving it, allowing the flavours to mingle.