Butter Lettuce, Chicken, and Cherry Salad
A fresh and elegant salad featuring tender chicken, sweet cherries, and crisp butter lettuce, dressed in a tangy lemon-dill vinaigrette. Topped with homemade croutons and crispy chicken skin for added crunch.
Ingredients
- •¼ cup fresh lemon juice
- •3 tablespoons Dijon mustard
- •3 tablespoons chopped fresh dill
- •2 tablespoons honey
- •1 clove garlic clove
- •¼ cup extra-virgin olive oil
- •to taste Kosher salt and freshly ground black pepper
- •4 thighs Perfect Pan-Roasted Chicken Thighs
- •4 slices rustic bread
- •1 pound fresh cherries
- •3 heads butter lettuce
- •4 whole radishes
- •1 tablespoon chopped chives
Cooking Instructions
- 1.
Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
10 min
- 2.
Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
5 min
- 3.
Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.
5 min