1. Heat 2 tbsp of the oil in a large non-stick frying pan over medium-high heat. Add the chicken, sun-dried tomatoes, and garlic. Season with salt and pepper. Cook, stirring often, for 5 minutes, or until the chicken is opaque when pierced with the tip of a knife.
2. Meanwhile, put the radicchio in a large serving bowl. Using a slotted spoon, add the chicken mixture to the radicchio.
3. Add the asparagus pieces to the fat remaining in the pan and stir-fry for 1–2 minutes, or until they are crisp-tender. Transfer to the bowl with the chicken.
4. Whisk together the remaining 2 tbsp oil, the vinegar, and sugar in a bowl, then pour into the pan, and stir over high heat until hot. Pour the vinaigrette over the salad, and toss quickly to combine. Serve immediately.
