Hot Salad With Roasted Chicken
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 StarChefs.com
Yield: 4 Servings
Round Out the Meal:
Serve with slices of crusty French bread.
Substitute romaine lettuce for the mesclun lettuce.