Warm chicken and swiss chard salad

Indulge in a flavorful culinary experience with this warm chicken and Swiss chard salad. A perfect fusion of tender chicken and vibrant greens, drizzled with a tantalizing dressing.

Ingredients:

• 3 Tbsp. raw skin-on almonds
• 4 skinless, boneless chicken thighs (about 1¼ lb.)
• Kosher salt
• 2 large bunches Swiss chard, preferably rainbow (about 1 lb.)
• 1 large shallot, thinly sliced
• 1 tsp. finely grated lemon zest
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. white wine vinegar
• ½ tsp. cumin seeds, crushed
• 5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• 6 Medjool dates, pitted, coarsely chopped
• ⅓ cup kalamata olives, pitted, coarsely chopped

Instructions:

1. Preheat the oven to 350°. Place almonds on a baking sheet with edges, tossing them once, and bake until they turn slightly darker, for about 6 to 8 minutes. Allow them to cool down before chopping them into small pieces.
2. In the meantime, sprinkle salt over the chicken and set it aside. Strip the Swiss chard leaves off their ribs and stems. Tear the leaves into 3-inch pieces. Cut the thicker parts of the stems at a 45-degree angle into 1-inch pieces, and discard the thinner ends.
3. In a large bowl, mix shallot, lemon zest, lemon juice, vinegar, and cumin seeds together and stir until everything is coated. Season the vinaigrette with salt.
4. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook the chicken thighs without moving them until they develop a golden-brown crust on one side, which usually takes about 5 minutes. Flip the chicken and cook until the other side is golden brown and the chicken is cooked through, for about 5 minutes more. Transfer the chicken to a cutting board and keep the skillet with the drippings. Let the chicken rest for 5 minutes, then slice it into 1-inch pieces. Whisk the pan drippings and 4 tablespoons of oil into the vinaigrette.
5. Boil the Swiss chard stems in a large pot of boiling salted water until they are slightly tender, which usually takes about 2 minutes. Using a slotted spoon, move the stems to the bowl with the vinaigrette and mix well. If necessary, work in batches to boil the Swiss chard leaves until they just start to wilt and turn bright green, which takes about 15 to 30 seconds. Drain the leaves and let them cool slightly. Squeeze out any excess liquid. Separate the leaves and add them to the vinaigrette along with the dates, olives, and chicken; toss well.
6. Divide the salad onto plates, drizzle with some oil, and sprinkle the top with the chopped almonds.

Summary:

• Calories: 2237 kcal
• Fat: 153 g
• Protein: 85 g
• Carbs: 151 g
• Potassium: 4053 mg
• Magnesium: 614 mg