Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Herb Roasted Chicken Salad

on July 17, 2014

2014-07-10 17.48.30

This salad is light and refreshing. My herb roasted chicken starts out like this. I take 1 stick of room temperature butter and put it into a bowl. I then grate 2 cloves of garlic, the zest of 1 lemon,1 tablespoon of chopped fresh thyme leaves, 1 tablespoon of fresh chopped tarragon leaves, 1 teaspoon of fresh chopped rosemary, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper. I mix this all through the butter. Now for 2 large chicken breasts, bone in skin on, I lift up the skin and spread this butter mixture all underneath so it covers the whole underside of the chicken skin. I place the two breast on a baking sheet with a drizzle of olive oil on the top of the skin, and a sprinkle of Kosher salt and pepper. I bake them at 350 degrees for 40 minutes, or until the internal temp is 165. I then take the chicken out of the oven and let them rest covered for another 10 minutes. At this point I remove the cover and let the chicken cool until I can handle it to shred the chicken off the bone. When the chicken has cooled and I’ve removed it from the bone I start assembling this very easy salad. What I think makes a great salad is a lot of different colors and textures. So here’s what I do. I get myself a large serving plate and fill the bottom,with Mesclun greens, which are a mix of small young salad leaves, very Provencal, using them as a bed for all the deliciousness that goes on top. I add wedges of heirloom tomatoes, different colors and some thinly sliced red onion for some heat. To that I add the shredded herb chicken. I also sprinkle on some dried fruit, I used cranberries and then some sliced fresh fruit, for this I used strawberries. I also tossed in some shelled edamame. I finally shaved some Parmigiano- Reggiano over the top. I mean really, can’t you just taste the love that went into this salad. As for my dressing, I had a great store bought creamy Caesar and some croutons in my pantry that I also sprinkled on top. This is my idea of a great salad that won’t leave you dissatisfied.


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