Recipes from Pilgrim's Kitchen

• 1 pound fresh boneless, skinless Pilgrim's Pride chicken breast halves
• 1 Tablespoon olive oil
• 1 teaspoon Italian seasoning herbs
• 1/2 teaspoon lemon pepper seasoning
• 2 cups torn bite-size spinach leaves
• 4 cups shredded green cabbage
• 2 cups torn bite-size radicchio leaves
• 1 small red onion, cut into thin rings
• 1/4 cup chopped basil or parsley
• 1/4 cup diced roasted red bell pepper or pimento, well-drained

• 1/4 cup olive oil
• 2 Tablespoons red wine vinegar
• 1 clove garlic, crushed
• 1 Tablespoon Dijon-style mustard
• 1 Tablespoon drained capers
• garnish - grated Parmesan cheese

In a large bowl, place the spinach, cabbage, radicchio, onion, basil or parsley, and bell pepper or pimento. Cut the chicken into julienne strips and add to the bowl.

Serves 4 as a main dish

Dressing

In a small saucepan, place the ingredients for the dressing. Heat until hot and well-blended. Cool. Pour dressing over the slaw and toss to coat. Serve immediately with the cheese ganish.