1/4 C. The Olive Tap’s Sorrento Orange Olive Oil
2 Boneless chicken breasts
2 Pkgs shredded lettuce w/radicchio or 2 heads radicchio shredded
Olive Tap Sea Salt
Fresh ground pepper
3 T. The Olive Tap’s Premium White Balsamic Vinegar
3 Oranges, peeled & sectioned
6 oz. Goat or feta cheese, crumbled
1 T. Tarragon
In large sauté pan, heat Sorrento Orange Olive Oil. Cut chicken in pieces, and sauté until done. Remove chicken from pan.
Add lettuce to pan and season with sea salt and pepper. Cook, stirring until warm and just slightly wilted. Add White Balsamic Vinegar and orange sections to the pan and warm.
Transfer radicchio mixture to a large bowl. Add chicken, cheese and tarragon. Toss to combine.