Roasted Chicken Salad Image

Roasted Chicken Salad

Make this Tonight - "More Stuff than Greens Salad "

10
Prep Time
(minutes)
15
Cook Time
(minutes)
4
Servings

Ingredients

Roasted Chicken Salad

  • 3 shallots, halved lengthwise
  • 3 tablespoons olive oil
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • ¼ cup Marcona almonds, toasted and quartered lengthwise
  • Goat Cheese
  • 5 Dates, chopped
  • 3 heads frisée, white hearts only
  • 4 ounces baby spinach
  • 3 ounces purple mustard greens

Salad Dressing

  • 2 large egg yolks
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • ¼ cup olive oil
  • ¼ cup grapeseed or other neutral oil
  • Kosher salt and freshly ground black pepper

Steps

Roasted Chicken Salad

  1. Toss the shallots with the olive oil and thyme sprigs and season with salt and pepper to taste.
  2. Spread out the shallots on a parchment-lined sheet pan and roast until golden and tender, 15 to 18 minutes.
  3. Remove from the oven and set aside to cool.
  4. When the shallots are cool enough to handle, peel off individual shallot petals.
  5. In a large bowl, combine the different lettuces.
  6. Add 3 tablespoons of the dressing and very gently toss the lettuces to coat; add more dressing as desired.
  7. Taste and adjust the seasoning.

Salad Dressing

  1. Combine the egg yolks, mustard, vinegar, and honey in a blender (or in a tall jar if you plan on using a hand blender).
  2. Start blending on low speed, then gradually increase the speed and slowly stream in both of the oils, creating an emulsion.
  3. Season the dressing with salt and pepper to taste.