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.

4 servings

20 min

Published October 4, 2025

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

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

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

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

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