Chopped Chicken and Ricotta Salata Salad Recipe

Ingredients

• 3 chicken breasts, skinless and boneless, about 6 to 8 ounces each
• 5 tablespoons extra virgin olive oil
• 3 tablespoons white wine vinegar
• 1 small shallot, minced
• ½ teaspoon grated lemon zest
• kosher salt and freshly ground black pepper
• 1 small head radicchio, diced
• 2 small carrots, peeled, diced
• 2 small zucchini, ½-inch dice
• 1 small head escarole, chopped
• 3 heads Belgian endive, 1/4" slices
• 6 ounces ricotta salata