Sunday, September 30, 2007

Hot Salad With Roasted Chicken

Hot Salad With Roasted Chicken
Serves 4
Kevin Kohler

1 small chicken
2 cloves garlic, minced
4 shallots, finely chopped
½ cup Spanish vinegar
¼ cup Extra-virgin olive oil
1 golden delicious apple, diced
½ cup almonds
1 avocado, diced
1 pound mesclun mix lettuce  
Olive oil, as needed
Salt and fresh ground pepper to taste


Preheat oven to 400°F. Trim off any excess skin or fat from the chicken. Season with olive oil, salt and pepper. Arrange in a pan and cook for about 30 minutes, until the skin is nicely browned and the juices run clear. Remove to a plate to keep warm.

Remove fat from the pan. Add the garlic and shallots. Deglaze the pan with the vinegar. Pour into a mixing bowl and whisk in the oil. Set vinaigrette aside.

  Slice the chicken and divide among 4 plates.

  In a large bowl, combine the apple with the almonds, avocado and lettuce. Toss with the vinaigrette. Mound over the chicken.

  Adapted by

  Yield: 4 Servings

  Round Out the Meal:
Serve with slices of crusty French bread.

  Kid Friendly:
Substitute romaine lettuce for the mesclun lettuce.

  Wine Pairing:

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