You are here: Home » Recipes » Chicken and Radicchio Salad with Mozzarella Chicken and Radicchio Salad with Mozzarella Yield 4 servings Rotisserie chicken gets a new spin in this salad with radicchio, mozzarella, olives and tomatoes. PrintEmail Ingredients 2 cups rotisserie chicken, cut into bite size chunks1/2 -- red onion, halved and thinly sliced1 cup prepared balsamic vinaigrette1/8 teaspoon crushed red pepper flakes1 -- red and/or yellow bell pepper, quartered1 small head of radicchio, quartered -- Olive oil, for brushing4 cups mixed salad greens1/4 cup basil leaves, slivered1 cup cherry tomatoes, halved4 to 6 ounces fresh mozzarella, cut into small cubes1/2 cup pitted Kalamata olives, halved1/4 cup (oil packed) sun dried tomatoes, drained and chopped1 cup good quality garlic flavored croutons1/4 cup crumbled Gorgonzola cheese (dolce or regular) -- Basil sprigs, for garnish Instructions Place chicken chunks, and onion in large bowl. In small bowl, whisk together vinaigrette, preserves and red pepper flakes. (Remove and reserve 1/3 cup.) Pour vinaigrette mixture over chicken mixture; set aside. Heat a grill pan over medium-high heat. Lightly brush bell pepper and radicchio with olive oil and cook in grill pan until lightly charred, 2 to 3 minutes per side. Remove from pan and cut pepper and radicchio into thin slices. Add to chicken mixture; tossing to mix. Refrigerate 15 minutes. To serve, add salad greens, basil, tomatoes, mozzarella, olives, sun-dried tomatoes, and croutons to chicken mixture. Pour over enough reserved vinaigrette to coat; tossing to mix. Divide among 4 serving plates. Sprinkle with Gorgonzola and garnish with basil sprigs, if desired.