In a heavy skillet, gently warm olive oil over medium heat. Add chicken breast[s] and cook until lightly browned on both sides. Add dry white wine, reduce heat to low, cover pan and poach chicken until cooked through, turning once during cooking. If not using wine, lower heat after browning chicken and cook on both sides, until cooked through. In the meantime, cut the grapes in half, slice the celery, chop the walnuts and everything to a mixing bowl. Cool the chicken and cut into cubes. Add to the bowl, along with the spices and whatever salad dressing you are using. Mix everything well. Fill radicchio leaves with chicken salad and serve.
*NOTE: salad dressing option, choose 1 of the following: Light Mayonnaise, Light Sour Cream, 0% Fat Plain Greek Yogurt, or Vegan Mayonnaise, Organic Eats recipe on Big Oven.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (55%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 71.7mg||22 %|
|Sodium 71.4mg||2 %|
|Potassium 330.7mg||9 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 5.1g|
|Protein 24.6g||35 %|
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Calories per serving: 270
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