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.

Photograph by Justin Walker

Courtesy of Food Network Magazine

On Tonight

Chicken and Apple Salad

Categories:

Related Pages