Hearty warm Mediterranean winter salad with a good mix of textures, a nice crunch from the chicory and sticky sweet balsamic to bring it all together. Serves two people as a main course, or four as a starter or side. If you don’t like chicory, red cabbage makes a lovely alternative.
Place the chicken thighs between 2 sheets of cling film and bash out using a rolling pin to thin them slightly. Season with salt and freshly ground black pepper.
Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken to the pan and fry for 3-4 minutes on each side, or until golden and cooked through. Pour off any excess fat from the pan.
Add the balsamic vinegar to the pan, turn and coat the chicken. Once bubbling, reduce the heat to low and cook gently for 1-2 minutes (pull off the heat if it looks as though the balsamic might catch, or add a splash of water or chicken stock).
Remove the chicken using a slotted spoon onto a board and shred using 2 forks.
Toss the warm chicken with the chicory and onions. Transfer to a serving platter or individual plates, drizzle with the warm balsamic pan juices, scatter over the pine nuts and serve.