Winter greens are the star of this salad! We use a kick of bitter radicchio and some beautiful purple kale. This recipe uses extra roasted chicken, Country Bread Croutons, and a Pecorino Salad Dressing to make a quick, weeknight salad. For gluten free folks, I doubled the white bean crispies from the tomato soup to use in place of croutons here. If you are vegetarian, you can swap out your favorite bean or legume in place of the chicken and add in extra croutons and cheese, as needed, to bulk it up.