March 5, 2013 in Salad
Here’s an oldie but a goodie. I first made this Pan Roasted Chicken Salad in Bozeman, Montana, where we spent the Summer two years ago. The goal of my Summer series over at nu-trio was budget-friendly meals, and this one certainly made the cut. Lately, though, around here, as Winter lingers on in the form of cold rain, I find myself craving crisp, colorful salads to trick me into thinking it’s warmer and Springier. I love the juicy cherries and tart sourdough croutons on these crunchy greens!
You’d never know I was such a grumpy lady while preparing this dinner. Yesterday was just kind of crazy. I feel like I had a fussy baby clinging to my leg and frizzed out hair and one shoe off around 5:30 yesterday. I guess that isn’t really true…well, except the fussy baby part. We are adjusting to the changes of being in a new place, as we must.
The tired child soon fell fast asleep, and the hubby and I sat down to this very tasty, very peaceful dinner afterwards. I feel much better.
I’m going to call this meal quite budget-friendly. I bought a large pack of chicken thighs and pan-roasted them all, saving some for another meal this week. Lettuce, radishes, and chives are not expensive. The cherries are our week’s very special treat. As long as I control myself with munching from the bowl, I will have some left for another cherry treat, but they totally make this salad. If you’re stuck in a dried fruit rut with your salads, using fresh cherries as this recipe does, is a vibrant change.
There you have it, a sweet and savory, crispy green salad for any time of year, really. Perhaps as soon as cherries hit your grocer’s shelves, you’ll dive into this mouth-watering bowl. Evidently is was a comfort to me after a stressful afternoon back in Bozeman, but I can picture slowly preparing it with a glass of wine in hand after a lazy day too, if you’re someone who has those.
Are you going anywhere soon where this would be a good accompaniment? Any fun vacations with lazy days planned?
- 4 skin-on, bone-in chicken thighs (I couldn’t find them with either skin or bones this day, but they were fine)
- Kosher salt and freshly ground black pepper
- 1 Tablespoon Vegetable Oil
- ¼ C Fresh Lemon Juice
- 3 Tablespoons Dijon Mustard
- 3 Tablespoons Chopped Fresh Dill (I used dried b/c it’s what I had, again, loved it anyway)
- 2 Tablespoons Honey
- 1 Clove Garlic, minced
- ¼ C Extra-Virgin Olive Oil, plus one Tablespoon (divided)
- 2 Tablespoons Butter
- 4 Thick Slices Sourdough Bread, torn into ¾″ pieces
- 1 Pound Fresh Cherries, stemmed, pitted, and lightly crushed
- 1 Large Head Leaf Lettuce
- 4 Radishes, thinly sliced
- 1 Tablespoon Chopped Chives
- Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a heavy skillet med-high heat, until just before it smokes (It shimmers). Place chicken in with skin side down until skin is golden brown, about 12 minutes. Transfer to oven to cook for 13-15 minutes more. Flip chicken and cook another 5 minutes until skin crisps and meat is cooked through. Let rest 5 minutes.
- Using two forks, pull chicken into bite-sized pieces and set aside*.
- In a small bowl, whisk together the Lemon Juice, Dijon Mustard, Dill, Honey, Garlic. Gradually drizzle in Olive Oil while whisking to combine. Season to taste with salt and pepper. Set aside.
- In the same skillet used for the chicken thighs (yes, use the fat!) Melt the Butter and 1 Tablespoon Olive Oil. When bubbling, place torn sourdough bread pieces in and cook, stirring frequently, for two minutes or until golden. Remove from skillet and drain onto paper towel. Season lightly with salt and pepper while hot.
- Place pulled chicken in a large salad bowl. Add cherries, lettuce, radishes, and chives, and drizzle with the dijon dressing. Toss to coat. Divide among plates and garnish with croutons.