GREGORY COX'S WARM CHICKEN AND VEGETABLE SALAD
Provided by Andrew Arons
Categories dinner, for one, main course
Time 40m
Yield One dinner-sized salad
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees.
- To make the salad dressing, heat the butter in a small saute pan until the foam subsides. Add the shallots and saute over a medium flame until they are golden brown. Set aside.
- In a small bowl, whisk together the walnut oil, vinegar, the chives, marjoram or sage and the shallots. Set aside.
- Rub the chicken breast with about 1 teaspoon of the salad dressing.
- Toss the diced potatoes and fennel with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Place them with the chicken on a sheet pan. Bake in the preheated oven for about 10 to 15 minutes, or until the chicken is cooked through.
- Meanwhile, bring a small pot of salted water to the boil. Add the beans to the water and, after it begins to boil again, drain and submerge in cold water. Drain and reserve.
- In a small saute pan, heat 1 tablespoon of olive oil. When the oil is hot, add the shiitakes and saute until golden brown and crunchy. Season with salt and pepper to taste, and set aside.
- Slice the chicken into thin strips when it is cool enough to handle. Toss the chicken, mushrooms, lentils, vegetables and greens with the dressing.
- Serve as a meal with crusty whole-grain bread.
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Logan Russell
[email protected]I would not recommend this salad.
Rizwan Shahwani
[email protected]This salad is a waste of time. It's not worth the effort to make.
Jason Magro
[email protected]This salad is not as good as I expected. The flavors are not well-balanced, and the texture is mushy.
Furqan Aslam M. Aslam
[email protected]This salad is too heavy on the mayonnaise. I would use less mayonnaise, or substitute a different dressing.
Yas Ghimire
[email protected]The chicken in this salad was a bit dry. I would recommend using a different cooking method, or marinating the chicken before cooking.
Ikechukwu Favour
[email protected]This salad is a bit bland for my taste. I would add some more seasoning to the chicken, and maybe some chopped nuts or seeds for crunch.
Ladla Jani
[email protected]I'm not a big fan of chicken salad, but this one is really good. The dressing is light and flavorful, and the chicken is cooked perfectly.
Paisley Whaley
[email protected]This salad is perfect for a summer picnic. It's light and refreshing, and it's easy to transport.
Adekunle Oyindamola
[email protected]I love the addition of grapes to this salad. They add a touch of sweetness that really complements the other flavors.
donald Applegarth Jr (Don)
[email protected]This salad is a great way to use up leftover chicken. I always have some leftover chicken in my fridge, and this is a great way to use it up.
Mario Zapata
[email protected]I've tried many chicken and vegetable salad recipes, but this one is by far my favorite. The dressing is perfect, and the chicken is always juicy and tender.
Jamaldeen Solangi
[email protected]This salad is so easy to make, and it's so delicious! I love that I can make it ahead of time, and it's still just as good the next day.
Beenod Magar
[email protected]I made this salad for a potluck, and it was a huge success! Everyone loved it. I especially liked the combination of chicken and vegetables. It was a great way to get my veggies in.
reyad Hossen
[email protected]This salad is amazing! I've made it several times now, and it's always a hit. The chicken is juicy and flavorful, and the vegetables are perfectly cooked. I love the dressing, too. It's light and tangy, and it really brings all the flavors together.