CLT SALAD

CLT Salad image

Provided by Ree Drummond : Food Network

Time 3h5m

Yield 2 servings

Number Of Ingredients 19

1 head romaine, cut into 1-inch slices
1 cup halved grape tomatoes
2 avocados, cut into chunks
1/2 cup Simple Ranch Dressing, recipe follows
3 to 4 Crispy Chicken Skins, recipe follows, each piece snapped into thirds
1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup fresh flat-leaf parsley leaves, minced
2 tablespoons minced fresh chives
1 tablespoon white vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Steps:

Add the romaine, tomatoes and avocados to a large bowl. Drizzle over the Simple Ranch Dressing and toss. Tip the salad onto a platter and garnish with the Crispy Chicken Skins.
Combine the mayonnaise, buttermilk, sour cream, parsley, chives, vinegar, Worcestershire sauce, salt and pepper in a bowl. Chill for a couple of hours before serving.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.