Thin-Sliced Vegetable Salad With Walnuts, Chicken, And Basil Balsamic Vinaigrette

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1 cup loosely packed fresh basil leaves

3 tablespoons balsamic vinegar

1 medium garlic clove, minced or pressed

1/2 cup extra-virgin olive oil

1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces

1 small head radicchio, quartered, core removed, thinly sliced

1 small head Boston lettuce, washed, dried, torn into bite-size pieces

1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise

1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise

1/2 small red onion, thinly sliced lengthwise

1/2 cup walnuts, toasted and coarsely chopped

Sea salt

Ground black pepper

1 large endive, leaves separated, washed and dried

1 pound boneless, skinless chicken breasts, trimmed of fat

2 cups low-sodium chicken broth or water

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