Cannellini bean and chicken salad, with pickled giardiniera and radicchio

Directions

1. 1
   Shred the cooked meat of the chicken with a fork. It will be way easier to shred the chicken when it is still warm, just removed from the hot broth. Why? It is not only easier to shred as it is softer, but the seasoning will soak the warm shredded chicken and all the ingredients will mingle in the salad, becoming one thing, and not separate ingredients who happened to be there in the bowl at the same time.
2. 2
   Move the shredded chicken in a bowl and add the drained cannellini beans, the radicchio cut into strips and the drained giardiniera.
3. 3
   Dress the salad with extra virgin olive oil, salt and pepper. Stir gently so as not to crush the beans, and leave the salad aside for about an hour before serving it, allowing the flavours to mingle.