WARM CHICKEN SALAD

Warm Chicken Salad image

Provided by Amanda Hesser

Categories salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt
1 clove garlic
4 chicken thighs, skin on
2 chicken breasts, skin on
2 teaspoons red-wine vinegar
3 tablespoons orange juice
1 tablespoon Dijon mustard
3 teaspoons chopped tarragon
1 teaspoon ground cumin
Pinch Aleppo pepper
3 tablespoons extra virgin olive oil, more for greens
1/4 cup whole-milk yogurt
1 romaine heart in 2-inch pieces
2 handfuls red-leaf lettuce
20 mint leaves
8 icicle radishes, thinly sliced
1/2 pound green beans, blanched

Steps:

Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.
In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.
In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into 1/8-inch slices. Pull meat from thighs.
Arrange chicken over greens and spoon dressing on top. Serve.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 1047 milligrams, Sugar 5 grams, TransFat 0 grams

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