To make the dressing, combine 3 tablespoons (60ml) of the olive oil, balsamic vinegar and salt in a screw-top jar. Close the jar and shake well to combine.
Place the chicken in a small mixing bowl. Season with salt and pepper to taste and add 2 tablespoons (40ml) of extra virgin olive oil and mixed herbs. Toss to combine. Meanwhile, preheat a medium-sized, non-stick frying pan to medium-high heat. Cook the chicken for 2-3 minutes on each side or until cooked through. Set aside to cool slightly.
Place the asparagus in a small saucepan covered completely with cold water. Bring to the boil, then cook for a further 2 minutes or until just tender. Drain the asparagus and allow to cool for a few minutes.
Add the radicchio, mixed salad leaves, asparagus and roma tomatoes to a separate medium-sized mixing bowl. Add the chicken, then pour over the dressing. Toss to combine. Divide the Grilled chicken and radicchio salad evenly among serving plates – buon appetito.
500g chicken tenderloins|3 tablespoons (60ml) extra virgin olive oil|1 tablespoon (20ml) balsamic vinegar |1 bunch thin asparagus (approximately 175g)|1 small radicchio, leaves separated, washed, dried in a salad spinner or with paper towel and roughly chopped|100g mixed salad leaves, washed, dried in a salad spinner or with paper towel|200g roma tomatoes, sliced|Sea salt, freshly ground black pepper