Warm Chicken Salad

• 4 tbsp extra virgin olive oil
• 4 skinless, boneless chicken breasts, about 5½ oz (150g) each, cut into ½ in (1cm) wide strips
• 1/3 cup drained and thinly sliced sun-dried tomatoes in olive oil
• 1 garlic clove, finely chopped
• salt and freshly ground black pepper
• 1 small head radicchio, torn into small pieces
• 9oz (250g) asparagus spears, trimmed and each cut into 3 pieces
• 2 tbsp raspberry vinegar
• ½ tsp sugar

1. Heat 2 tbsp of the oil in a large non-stick frying pan over medium-high heat. Add the chicken, sun-dried tomatoes, and garlic. Season with salt and pepper. Cook, stirring often, for 5 minutes, or until the chicken is opaque when pierced with the tip of a knife.

2. Meanwhile, put the radicchio in a large serving bowl. Using a slotted spoon, add the chicken mixture to the radicchio.

3. Add the asparagus pieces to the fat remaining in the pan and stir-fry for 1–2 minutes, or until they are crisp-tender. Transfer to the bowl with the chicken.

4. Whisk together the remaining 2 tbsp oil, the vinegar, and sugar in a bowl, then pour into the pan, and stir over high heat until hot. Pour the vinaigrette over the salad, and toss quickly to combine. Serve immediately.