If you’re craving a dish that feels like a warm hug on a chilly day, you will absolutely adore the Roasted Chicken and Winter Greens Salad with Hazelnuts and Shallot Vinaigrette Recipe. This colorful salad brings together tender roasted chicken, vibrant winter greens, crunchy toasted hazelnuts, and a bright, tangy shallot vinaigrette that wakes up your taste buds. Every bite is a celebration of cozy textures and fresh flavors, perfect for those moments when you want something hearty yet refreshing. Trust me, once you try this salad, it will become a favorite staple for your comfort food rotation.
Ingredients You’ll Need
To make this Roasted Chicken and Winter Greens Salad with Hazelnuts and Shallot Vinaigrette Recipe, you’ll need simple ingredients that pack a powerful punch of flavor and texture. Each one contributes a crucial element, whether it’s juicy protein, bitter and tender greens, or that irresistible crunch and acidity from the vinaigrette.
- Bone-in, Skin-on Chicken Breasts: These provide maximum flavor and juiciness during roasting, giving the salad a satisfying meaty base.
- Kosher Salt: A fundamental seasoning that enhances every other ingredient’s natural flavors.
- Black Pepper: Adds subtle heat and depth with its aromatic bite.
- Olive Oil: Used for drizzling over the chicken and veggies, it promotes beautiful browning and adds richness.
- Savoy Cabbage: Roasting softens its tender leaves while keeping a nice bite that balances the greens.
- Radicchio: Its slight bitterness and jewel-tone color brighten the salad visually and on the palate.
- Dinosaur Kale: Known for being less tough than regular kale, offering a gentle texture with earthy notes.
- Toasted Hazelnuts: Give crunchy texture and a toasty, nutty flavor that contrasts beautifully with the greens.
- Shallot: Provides a mild onion flavor that perfectly complements the vinaigrette’s tang.
- Malt Vinegar: Adds lively acidity and a subtle sweetness, which lifts the entire dressing.
- Dijon Mustard: Helps emulsify the vinaigrette and contributes a gentle sharpness.
How to Make Roasted Chicken and Winter Greens Salad with Hazelnuts and Shallot Vinaigrette Recipe
Step 1: Prep and Brine the Chicken
Start by generously salting your bone-in, skin-on chicken breasts then refrigerate for at least one hour or even overnight. This simple step seasons the meat deeply, ensuring juicy, flavorful bites after roasting.
Step 2: Preheat and Roast Chicken
Set your oven to 425°F (220°C) and let it reach temperature to guarantee perfect roasting conditions. After brining, pat the chicken dry, drizzle with olive oil, and season with salt and black pepper before arranging on a baking sheet.
Step 3: Roast Cabbage Alongside the Chicken
Ten minutes into roasting the chicken, cut the savoy cabbage into wedges, season lightly, and place them in the oven. Roasting the cabbage brings out its natural sweetness while retaining a satisfying crunch.
Step 4: Prepare the Winter Greens
While the chicken and cabbage roast, chop the radicchio and dinosaur kale, tossing them together in a large bowl. Their slightly bitter and earthy flavors provide the perfect fresh counterpoint to the rich roasted chicken.
Step 5: Make the Shallot Vinaigrette
Use the pan drippings from the chicken to sauté finely chopped shallots over medium heat until translucent. Then deglaze the pan with malt vinegar, whisk in Dijon mustard, and season to taste. This vinaigrette will soak the greens with bright, tangy flavor and a hint of warmth from the shallots.
Step 6: Assemble the Salad
Once the chicken has reached an internal temperature of 165°F (75°C) and is beautifully browned, slice it thinly. Toss the chopped greens with the shallot vinaigrette, then top the dressed greens with slices of warm roasted chicken and a generous handful of toasted hazelnuts for crunch.
Step 7: Serve Warm and Enjoy
Ladle the salad onto plates while it’s still warm to experience the wonderful melding of flavors and textures. This salad is comfort and freshness all in one bowl!
How to Serve Roasted Chicken and Winter Greens Salad with Hazelnuts and Shallot Vinaigrette Recipe
Garnishes
To elevate the salad, sprinkle some additional crushed toasted hazelnuts or add a few shavings of parmesan cheese. A few fresh herbs like parsley or thyme can also add a delicate herbal note that complements the rich chicken perfectly.
Side Dishes
This salad stands well on its own but pairs beautifully with warm crusty bread to soak up any leftover vinaigrette or a cup of roasted root vegetable soup for a heartier meal on cold days.
Creative Ways to Present
For a special occasion, serve the salad in shallow bowls to showcase its gorgeous colors and textures, or arrange the chicken slices in a fan shape over the greens for an elegant plating. You can even serve the vinaigrette on the side to let guests dress their salad to taste.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Keep the salad components separate if possible—greens dressed with vinaigrette can wilt overnight, so toss just before eating.
Freezing
This Roasted Chicken and Winter Greens Salad with Hazelnuts and Shallot Vinaigrette Recipe is best enjoyed fresh and does not freeze well, particularly the greens and vinaigrette which will lose texture and flavor on thawing.
Reheating
If you want to reheat leftovers, gently warm the roasted chicken and cabbage in a low oven or covered skillet, then toss them freshly with undressed greens and vinegar-based dressing for best texture and flavor preservation.
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! Toasted almonds, walnuts, or pecans would also add lovely crunch and nuttiness, though hazelnuts have a uniquely sweet and toasty flavor that pairs wonderfully with the vinaigrette.
Is it necessary to use bone-in chicken breasts?
Bone-in chicken adds extra juiciness and flavor during roasting, but boneless breasts or thighs can be used if preferred; just be mindful of cooking times as they will roast faster.
Can I make the vinaigrette ahead of time?
Yes, the shallot vinaigrette can be prepared a day in advance. Store it covered in the fridge and whisk well before tossing with the greens to revive its brightness.
What can I substitute for malt vinegar if I don’t have it?
Apple cider vinegar or red wine vinegar are great substitutes and will maintain the vinaigrette’s tangy-sweet balance, though malt vinegar lends a distinctive depth that’s worth seeking out if possible.
How do I keep the kale from being too tough?
Using dinosaur kale, which is naturally tender, helps here. Also, chopping it finely and tossing it with vinaigrette softens the leaves enough to enjoy without any chewing fatigue.
Final Thoughts
I’m genuinely excited for you to try the Roasted Chicken and Winter Greens Salad with Hazelnuts and Shallot Vinaigrette Recipe because it’s a magical blend of comforting warmth and vibrant freshness that feels like a hug in a bowl. It’s the perfect way to celebrate winter’s bounty while keeping your meals exciting and satisfying. Trust me, making this salad will become one of your favorite cooking adventures, and it’s sure to impress friends and family alike!
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Roasted Chicken and Winter Greens Salad with Hazelnuts and Shallot Vinaigrette Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Roasted Chicken and Winter Greens Salad is a comforting and flavorful dish perfect for chilly days. Featuring crispy skin-on chicken breasts paired with roasted savoy cabbage, slightly bitter radicchio, and tender dinosaur kale, this salad blends savory roasted flavors with a tangy malt vinegar and Dijon mustard vinaigrette. Toasted hazelnuts add a delightful crunch, making it a hearty and nourishing meal to enjoy warm.
Ingredients
Chicken and Roasting
- 2 pieces Bone-in, Skin-on Chicken Breasts
- Kosher Salt, to taste
- Black Pepper, to taste
- 2 tablespoons Olive Oil
- 1 head Savoy Cabbage
- 1 cup Radicchio
- 2 cups Dinosaur Kale
- 1/2 cup Toasted Hazelnuts
Vinaigrette
- 1 small Shallot
- 1/4 cup Malt Vinegar
- 1 tablespoon Dijon Mustard
Instructions
- Preparation: Generously salt your bone-in chicken breasts and refrigerate for at least 1 hour, or up to overnight, to enhance flavor and juiciness.
- Preheat Oven: Set your oven to 425°F (220°C) and allow it to fully preheat for roasting the chicken and vegetables.
- Season Chicken: After brining, pat the chicken breasts dry with paper towels. Drizzle olive oil over them, and season generously with salt and black pepper. Arrange the chicken on a baking sheet for roasting.
- Roast Chicken: Place the chicken in the oven and roast for 35-40 minutes, or until the internal temperature reaches 165°F (75°C), ensuring it is cooked through and the skin becomes crispy.
- Prepare Vegetables: Cut the savoy cabbage into wedges, season with salt, pepper, and a drizzle of olive oil, then place in the oven about 10 minutes after the chicken starts roasting, so they finish roasting together.
- Prepare Greens: Chop the radicchio and dinosaur kale and combine them in a large mixing bowl to assemble the salad base.
- Make Vinaigrette: Using the pan drippings from the roasted chicken, sauté the finely chopped shallot until translucent. Deglaze the pan by adding the malt vinegar, then whisk in the Dijon mustard and season with salt and pepper to taste to create a flavorful vinaigrette.
- Assemble Salad: Slice the roasted chicken breasts into strips. Toss the mixed greens with the warm vinaigrette, then top with the sliced chicken and toasted hazelnuts for texture and flavor contrast.
- Serve Warm: Ladle the salad onto plates and serve immediately to enjoy the warm, comforting combination of roasted chicken and winter greens.
Notes
- For best flavor, salt and brine the chicken breasts overnight.
- Use a meat thermometer to check that chicken reaches 165°F (75°C) for safe consumption.
- To toast hazelnuts, dry roast them in a pan over medium heat until fragrant and slightly browned.
- This salad is best served warm to appreciate the contrast of roasted ingredients and fresh greens.
- You can substitute malt vinegar with apple cider vinegar if needed.
