Spring chicken dinner salad
Indulge in a delightful blend of fresh greens, tender chicken, and vibrant veggies in this Spring Chicken Dinner Salad. Experience a burst of flavor in every bite.
Ingredients:
- 2 large skinless, boneless chicken breasts (about 1¼ lb. total)
- 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more
- 1 lemon, halved
- 2 Tbsp. Dijon mustard
- 6 Tbsp. extra-virgin olive oil
- Freshly ground black pepper
- 8 oz. green beans, trimmed
- 1 large head of Bibb lettuce
- 1 small bunch chives, sliced into (2”-long) pieces
- 1 cup basil leaves
- 1 bunch radishes, trimmed, halved, cut into wedges if large
- 1 cup torn peperoncini
- 1 avocado, thinly sliced
Instructions:
- Put chicken in a large pot and add enough cold water to cover it, along with 3 tablespoons of Diamond Crystal salt or 3 and a half teaspoons of Morton kosher salt. Bring it to a gentle boil on medium heat, then flip the chicken over using tongs. Cover the pot, take it off the heat, and let the chicken sit until an instant-read thermometer inserted into the thickest part shows 150°F, which should take 5 to 10 minutes depending on the thickness of the breast. Move the chicken to a cutting board and let it rest for 10 minutes.
- While the chicken is resting, juice the lemon halves into a medium bowl. Mix in mustard, then slowly pour in the oil while whisking continuously until the dressing thickens and emulsifies. Season it with salt and pepper.
- Using a rolling pin, gently crush the green beans on a cutting board until the skins split and the insides are softened but still intact.
- Put the beans into another medium bowl and drizzle 2 tablespoons of dressing over them. Gently massage the beans with your hands to further crush and coat them; season with salt.
- Separate the lettuce leaves and toss them in a separate medium bowl with chives and basil. Place them on a platter.
- Combine radishes, peperoncini, and 1 tablespoon of dressing in the same bowl; season with salt. Slice the chicken into ¼ to ½-inch slices; season with pepper. Arrange the chicken, radish salad, green beans, and avocado on the platter with the lettuce as desired. Drizzle more dressing over everything and serve the remaining dressing alongside.
Summary:
- Calories: 2059 kcal
- Fat: 132 g
- Protein: 170 g
- Carbs: 61 g
- Potassium: 5029 mg
- Magnesium: 410 mg