4 skinless chicken breast fillets, halved horizontally
2–3 teaspoons paprika
1 tablespoon olive oil
handful of radicchio leaves
100 g (3 1/2 oz) mixed salad leaves
1 red onion, thinly sliced
4 tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 tablespoons clear honey
50 g (2 oz) raisins
salt and pepper
Heat a nonstick frying pan until hot. Add the pine nuts and dry-fry, stirring continuously, until golden, taking care not to let them burn. Tip them out of the pan on to a plate.
Lightly dust the chicken breast halves with paprika and season with salt and pepper. Heat the oil in the pan and fry the chicken breasts, turning occasionally, for about 10 minutes or until cooked through.
Meanwhile, mix together the radicchio, salad leaves and red onion and place on serving plates. Remove the chicken from the pan and stir the vinegar, mustard and honey into the pan juices. Heat though and add the raisins and pine nuts. Pour the warm dressing over the salad and serve with the chicken.