I'm always on the lookout for good salad recipes because I always try to make sure we're eating vegetables on a daily basis. I recently came across this recipe from the NY Times and it's absolutely delicious. This salad is sold at Fred's restaurant at Barney's in New York, so I had to make it for us right away. We absolutely loved the dressing and how all the components of the salad went together so seamlessly. I didn't add chicken to our salad this time, but I definitely will when I make it again for us to turn this salad into a meal.
Fred's Chicken Salad with Balsamic Dressing
(Source: NY Times)
FOR THE CHICKEN:
1 4-pound chicken
(or a store-bought rotisserie chicken, in which case skip to the dressing
below)
1 1/2 tablespoons
salt
1/2 bunch fresh
thyme
1 lemon, quartered
2 cloves garlic,
peeled
1 tablespoon
extra-virgin olive oil
1 teaspoon ground
black pepper
FOR THE DRESSING:
1/4 cup balsamic
vinegar
1/4 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons
sugar (optional)
1 teaspoon kosher
salt
1/2 teaspoon
ground black pepper
1 cup extra-virgin
olive oil
FOR THE SALAD:
1 cup fresh pears
diced in 1-inch pieces
1 tablespoon lemon
juice
4 large handfuls
mixed greens, such as a boxed mix with fresh herbs
1 cup string beans
cut in 1-inch pieces, blanched (from about 1/4 pound beans; see note)
1 cup cherry
tomatoes, halved
1/2 cup minced
onion
2 ripe avocados,
cut into 1-inch cubes
Roast the chicken (if you’re using a cooked, store-bought
chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting
pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with
the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive
oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black
pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes,
begin testing for doneness by inserting a meat thermometer into the leg, close
to the bone. The chicken is done when the thermometer reads 165 degrees. Remove
from oven and set aside to cool.
When cool enough to handle, remove the skin from the
chicken. Use your hands to remove all the meat (remember, it will be hotter
internally) and shred into 2-inch strips. If you’re not going to make the salad
for a few hours, place the meat in the refrigerator, but be sure to remove it
and let come to room temperature for 30 to 45 minutes before serving, to bring
out the best flavor.
Make the dressing: Place all the ingredients except the
oil in a food processor and pulse for about 30 seconds, until everything is
combined. With the machine on low, slowly drizzle in the oil until dressing is
emulsified.
Assemble the salad: Drizzle pears with lemon juice to
prevent them from browning. In a large mixing bowl, combine pears, greens,
beans, tomatoes, onion, avocado and half the chicken meat. Add some of the
dressing and toss to make sure everything is lightly coated, adding more
dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the
rest of the chicken on top and serve immediately, passing the remaining
dressing in case people want to add more.
Tip
To blanch the string beans, bring a small saucepan filled
with about 2 inches of water to a simmer. Add the cut beans and cook 1 to 2
minutes (less for crunchier beans), until bright green and just beginning to
soften. Using a slotted spoon, transfer beans to a plate to cool.
