Warm Chicken Salad

Name: Warm Chicken Salad
Total time: 1 h
Yield: 4 servings
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

By Amanda Hesser

Total Time: 1 hour
Rating: 4(17)
Comments: Read comments

Featured in: PAIRINGS; A Summertime Red That's Friends With Charcuterie and Chicken Salad

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Ingredients

Yield:4 servings

Kosher salt
1clove garlic
4chicken thighs, skin on
2chicken breasts, skin on
2teaspoons red-wine vinegar
3tablespoons orange juice
1tablespoon Dijon mustard
3teaspoons chopped tarragon
1teaspoon ground cumin
Pinch Aleppo pepper
3tablespoons extra virgin olive oil, more for greens
¼cup whole-milk yogurt
1romaine heart in 2-inch pieces
2handfuls red-leaf lettuce
20mint leaves
8icicle radishes, thinly sliced
½pound green beans, blanched

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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 ⅛-inch slices. Pull meat from thighs.
Step 4
Arrange chicken over greens and spoon dressing on top. Serve.