400 g of boiled chicken breast
2 celery stalks
1 white onion
1 small head of red radicchio
100 g of mixed salad
1 big ripe pomegranate
80 g of sweet and sour onions
30 g of shelled walnuts
20 g of raisins
Extra virgin olive oil
Cook the chicken breast in a saucepan in boiling water with the vegetables and a pinch of salt. Leave the breast in the warm stock.
Wash all the salads, open and shell the pomegranate; shell the walnuts.
Roughly chop the chicken breast, mix gently with the salad, raisins, drained onions and the pomegranate.
Add seasoning made with oil, balsamic vinegar, salt, and pepper.
Serve soon after completion while the chicken is still warm.