Butter Lettuce, Chicken, and Cherry Salad

Name: Butter Lettuce, Chicken, and Cherry Salad
Yield: 4 servings
Ingredients: 1 1/4 cup fresh lemon juice; 1 3 tablespoons Dijon mustard; 1 3 tablespoons chopped fresh dill; 1 2 tablespoons honey; 1 1 garlic clove, minced; 1 1/4 cup extra-virgin olive oil; 1 Kosher salt and freshly ground black pepper; 1 4 Perfect Pan-Roasted Chicken Thighs , fat from pan reserved; 1 4 thick slices rustic bread, crusts removed, torn into 3/4" pieces; 1 1 pound fresh cherries, stemmed, pitted, and lightly crushed; 1 3 heads butter lettuce, cored and torn into pieces; 1 4 radishes, thinly sliced; 1 1 tablespoon chopped chives

From the kitchen of Carly

Tender chicken thighs meet tart cherries and buttery lettuce in this bright salad, bound together by a dill-Dijon vinaigrette. Crispy bread croutons made from the rendered chicken fat add essential texture and richness to every bite.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup fresh lemon juice
13 tablespoons Dijon mustard
13 tablespoons chopped fresh dill
12 tablespoons honey
11 garlic clove, minced
11/4 cup extra-virgin olive oil
1Kosher salt and freshly ground black pepper
14 Perfect Pan-Roasted Chicken Thighs , fat from pan reserved
14 thick slices rustic bread, crusts removed, torn into 3/4" pieces
11 pound fresh cherries, stemmed, pitted, and lightly crushed
13 heads butter lettuce, cored and torn into pieces
14 radishes, thinly sliced
11 tablespoon chopped chives

Instructions

Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.