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Roasted Chicken and Winter Greens Salad with Hazelnuts and Shallot Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 20 reviews
  • Author: admin
  • 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

Scale

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

  1. Preparation: Generously salt your bone-in chicken breasts and refrigerate for at least 1 hour, or up to overnight, to enhance flavor and juiciness.
  2. Preheat Oven: Set your oven to 425°F (220°C) and allow it to fully preheat for roasting the chicken and vegetables.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare Greens: Chop the radicchio and dinosaur kale and combine them in a large mixing bowl to assemble the salad base.
  7. 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.
  8. 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.
  9. 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.

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Find it online: https://world4recipes.com/roasted-chicken-and-winter-greens-salad-with-hazelnuts-and-shallot-vinaigrette-recipe/