CLT Salad
- Level: Easy
- Yield: 2 servings
- Total: 3 hr 5 min (includes chilling time)
- Active: 20 min
Ingredients
1 head romaine, cut into 1-inch slices
1 cup halved grape tomatoes
2 avocados, cut into chunks
1/2 cup Simple Ranch Dressing, recipe follows
3 to 4 Crispy Chicken Skins, recipe follows, each piece snapped into thirds
Simple Ranch Dressing:
1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup fresh flat-leaf parsley leaves, minced
2 tablespoons minced fresh chives
1 tablespoon white vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Crispy Chicken Skins:
6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Directions
- Add the romaine, tomatoes and avocados to a large bowl. Drizzle over the Simple Ranch Dressing and toss. Tip the salad onto a platter and garnish with the Crispy Chicken Skins.
Simple Ranch Dressing:
- Combine the mayonnaise, buttermilk, sour cream, parsley, chives, vinegar, Worcestershire sauce, salt and pepper in a bowl. Chill for a couple of hours before serving.
Crispy Chicken Skins:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
- Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
- Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.