Instructions:

1. Place the radicchio, celery, apple, basil and walnuts in a bowl. In a separate bowl, whisk together the vinegar, oil and mustard. Season to taste, then toss with the salad ingredients and set aside.
2. Cut each chicken breast through the centre into 2 thin fillets. Place each fillet between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until thin. Season with salt and pepper.
3. Melt the butter with the extra tablespoon of oil in a large frypan over high heat. Add the chicken and cook for 2 minutes on each side or until golden and cooked through.
4. Divide the chicken and salad among 4 plates and serve with lemon wedges.