- 250 g edamame soybeans
- 100 g escarole
- 60 g radicchio
- 250 g sliced chicken breast
- 80 g blanched almond flakes
salt, chilli, rosemary and extra-virgin olive oil to taste
Wash and thinly slice the escarole and radicchio.
Cut the chicken into strips and brown in a pan for 2 minutes with a drizzle of oil and chopped rosemary. Add the edamame and cook for another minute.
Meanwhile briefly toast the almonds in a pan with the chilli, salt and a drop of oil.
Serve the edamame and chicken on a bed of escarole and radicchio, and sprinkle over a handful of the toasted almonds. The look in your guests’ eyes will say it all.