Warm Chicken Salad
- Total Time
- 1 hour
- Rating
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
779 calories; 58 grams fat; 15 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 11 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 53 grams protein; 1082 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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 â…›-inch slices. Pull meat from thighs.
- Step 4
Arrange chicken over greens and spoon dressing on top. Serve.
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