Carpaccio Salad with Chicken Breast

Make a delicious and light Italian salad


  • 2 chicken breasts (boned and skinned)
  • ½" piece fresh root ginger (grated)
  • ½ teaspoon chopped fresh aniseed or dill
  • salt and freshly ground white pepper
  • 1 celery heart
  • 1 apple
  • 1 small red pepper
  • 4 slices canned pineapple in juice
  • 2 tblsp olive oil
  • 150 ml crème fraiche
  • juice of 1 lemon
  • 4 kiwi fruit
  • 4 radicchio leaves


  1. Peel and grate the ginger.
  2. Mix together half the ginger, the aniseed or dill and half a teaspoon of salt.
  3. Rub this mixture into the chicken breasts and set aside.
  4. Wash and dice the celery heart.
  5. Peel, core and dice the apple.
  6. Halve, seed, wash and dice the red pepper.
  7. Drain and dice the pineapple slices.
  8. Mix together the diced vegetables.
  9. Heat the oil, and fry the chicken breasts for 3 minutes.
  10. Turn, season with salt and pepper and fry for a further 3 minutes.
  11. Mix together the crème fraiche, the remaining ginger and the lemon juice, and season to taste with salt and pepper.
  12. Pour the dressing over the diced vegetables.
  13. Peel and slice the kiwi fruit.
  14. Wash the radicchio leaves.
  15. Arrange the radicchio leaves on a serving plate and spoon the diced vegetables on top.
  16. Thinly slice the chicken breasts, and arrange them next to the salad. Garnish with the kiwi.


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