Name: Chicken and Apple Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 skin-on, bone-in chicken breasts (about 2 pounds); Kosher salt and freshly ground pepper; 1/3 cup plus 1 tablespoon vegetable oil; 2 tablespoons sherry vinegar or red wine vinegar; 1 tablespoon plus 1 teaspoon dijon mustard; 1 teaspoon honey; 2 Gala apples; 1/2 cup chopped walnuts; 1 small head escarole, torn into pieces; 2 heads Belgian endive, trimmed, halved lengthwise and thinly sliced; 4 ounces aged cheddar cheese, shredded (about 1 cup); Multigrain bread, for serving (optional)

Directions

Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread.