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Recipes
June 2011

Butter Lettuce, Chicken, and Cherry Salad

By Bon Appétit Test KitchenPhotography by David Prince

3.8

(5)

Image may contain Plant Food and Salad

Recipe information

  • Yield

    4 Servings

Ingredients

1

/4 cup fresh lemon juice

3

tablespoons Dijon mustard

3

tablespoons chopped fresh dill

2

tablespoons honey

1

garlic clove, minced

1

/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

4

Perfect Pan-Roasted Chicken Thighs, fat from pan reserved

4

thick slices rustic bread, crusts removed, torn into 3/4' pieces

1

pound fresh cherries, stemmed, pitted, and lightly crushed

3

heads butter lettuce, cored and torn into pieces

4

radishes, thinly sliced

1

tablespoon chopped chives

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

Nutrition Per Serving

One serving contains: Calories (Kcal) 705.1 %Calories From Fat 50.9 Fat (g) 39.9 Saturated Fat (g) 8.2 Cholesterol (mg) 126.1 Carbohydrates (g) 47.5 Dietary Fiber (g) 4.2 Total Sugars (g) 23.3 Net Carbs (g) 43.3 Protein (g) 39.4 Sodium (mg) 507.2
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