Ingredients
- 2/3 cup tarragon vinegar
- 1/4 cup sugar
- 1 cup red onion, halved, sliced thinly
- 4 cups red cabbage, shredded finely
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup flaked almonds
- 15 ounces whole beets, drained (1 can)
- 24 ounces cooked chicken breast, chunks, (3 cups)
- 1/4 cup fresh chives, cut into short lengths
- 2 radicchio, cut into thin wedges
- 4 ounces feta cheese
- 1 tablespoon extra virgin olive oil
How to Make
-
Step 1: Whisk vinegar and sugar in a large bowl until sugar is dissolved.
-
Step 2: Add onion and cabbage, toss gently to coat.
-
Step 3: Let stand for 30 minutes to pickle slightly.
-
Step 4: Drain in a colander.
-
Step 5: Discard excess dressing.
-
Step 6: Season to taste.
-
Step 7: Meanwhile, stir almonds in a small frying pan over medium heat until lightly toasted.
-
Step 8: Cut larger pieces of beets into wedges.
-
Step 9: Add beets to cabbage mixture with chicken and half of the chives, toss gently to combine.
-
Step 10: Arrange radicchio on a serving platter.
-
Step 11: Top with cabbage mixture, goat's cheese, almonds and remaining chives.
-
Step 12: Drizzle with oil.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.