for 4 servings
- 6 ounces baby Spinach
- 2 ½ ounces Radicchio
- 1 onion (thinly sliced)
- 2 red Bell pepper (seeds removed and cut into strips)
- 12 ounces boneless, skinless Chicken breasts (cubed)
- 1 tablespoon olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons water
Combine the spinach, radiccio, onion and peppers in a bowl and set aside.
Season the chicken with salt and pepper.
Heat the oil in a frying pan and cook the chicken for 2-3 minutes, until tender and no longer pink. Remove the chicken from the pan and add to the salad mixture.
Add the vinegar and water to the pan, stirring to scrape up any bits. Pour over the salad and toss gently to mix.