Recipe: Author’s Summer Chicken Salad is heavily seasoned with lots of lemon and a bit of crunch

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For 4 people

Grapes, apples, pecans and raisins are great additions to chicken in a creamy salad, but not in the summer. When the weather is warm and the farm stalls are crowded, you crave a simple salad with toppings that shine, all the local vegetables come in season. The pickled cukes are deliciously crispy right now and the radishes, which come in hues of red and purple, are perfect. Bake the breasts in a hot oven – the broiler first, then at 400 degrees until done – so the salad has some char. When the meat cools, remove it from the bone and cut it with the skin into large shreds or strips. Add them to a bowl of mayonnaise mixed with yogurt, lemon juice, Dijon mustard, bottled white horseradish and vinegar. Stir in celery, parsley, red onion and capers to add crunch and liven up the dressing. Arrange it on a large platter over lettuce and get carried away as you garnish it. Other possibilities to put around the edge of the salad are cherry tomatoes, hard-boiled eggs, crisp green beans and micro-vegetables. Have fun and make the salad your signature too.

4 bone-in split chicken breasts (2 pounds total)
Olive oil (for drizzling)
Salt and pepper to taste
¼ cup of mayonnaise
¼ cup plain whole milk yogurt or Greek yogurt or sour cream
Juice of 1 lemon
1 generous teaspoon of Dijon mustard
1 bottled white horseradish, or more to taste
2 cider vinegar
1 olive oil
2 tablespoons chopped fresh parsley
2 celery stalks, halved lengthwise and thinly sliced ​​on the diagonal
½ medium red onion, sliced
2 tablespoons of capers
6 lettuce leaves or 4 cups baby lettuce (for serving)
3 baby cucumbers or pickled cucumbers, cut into thin wedges (for garnish)
1 bunch radishes, trimmed and quartered (for garnish)

1. Place an oven rack 10 inches from the grill. Light the grill. Have a drip pan on hand large enough to hold the chicken breasts.

2. Place the chicken breasts, skin side up, in the broiler pan. Rub the skin with olive oil and sprinkle with salt and pepper. Slide the skillet under the broiler and cook for 5 minutes, or until the skin begins to blacken. Lower the oven to 400 degrees. Slide the pan to the middle of the oven if it’s not already in that position. Continue cooking the breasts for 30 to 35 minutes, or until a meat thermometer inserted in the middle of a breast registers 165 degrees. (Total cooking time is 35-40 minutes.) Remove pan from oven and set aside until breasts are completely cooled.

3. Meanwhile, in a bowl large enough to hold all the ingredients, whisk together the mayonnaise, yogurt, lemon juice, mustard, horseradish, vinegar, 2 tbsp olive oil and a generous pinch of salt and pepper. The mixture should be loose but not quite pourable. Add 1 tablespoon of water, if necessary.

4. Add the parsley, celery, red onion and capers to the bowl and mix well.

5. When the chicken is cool enough to handle, working on a large plate, remove the meat from the bones (leave the skin on). With your hands, pull the chicken into long strips or use a knife to cut it into 2-inch pieces. Add them to the bowl and stir gently but carefully.

6. Line a large dish with lettuce leaves. Place the chicken salad in the middle and garnish the edges with cucumbers and radishes. Cover loosely with plastic wrap and refrigerate until ready to serve.

Sheryl Julien

For 4 people

Grapes, apples, pecans and raisins are great additions to chicken in a creamy salad, but not in the summer. When the weather is warm and the farm stalls are crowded, you crave a simple salad with toppings that shine, all the local vegetables come in season. The pickled cukes are deliciously crispy right now and the radishes, which come in hues of red and purple, are perfect. Bake the breasts in a hot oven – the broiler first, then at 400 degrees until done – so the salad has some char. When the meat cools, remove it from the bone and cut it with the skin into large shreds or strips. Add them to a bowl of mayonnaise mixed with yogurt, lemon juice, Dijon mustard, bottled white horseradish and vinegar. Stir in celery, parsley, red onion and capers to add crunch and liven up the dressing. Arrange it on a large platter over lettuce and get carried away as you garnish it. Other possibilities to put around the edge of the salad are cherry tomatoes, hard-boiled eggs, crisp green beans and micro-vegetables. Have fun and make the salad your signature too.

4 bone-in split chicken breasts (2 pounds total)
Olive oil (for drizzling)
Salt and pepper to taste
¼ cup of mayonnaise
¼ cup plain whole milk yogurt or Greek yogurt or sour cream
Juice of 1 lemon
1 generous teaspoon of Dijon mustard
1 bottled white horseradish, or more to taste
2 cider vinegar
1 olive oil
2 tablespoons chopped fresh parsley
2 celery stalks, halved lengthwise and thinly sliced ​​on the diagonal
½ medium red onion, sliced
2 tablespoons of capers
6 lettuce leaves or 4 cups baby lettuce (for serving)
3 baby cucumbers or pickled cucumbers, cut into thin wedges (for garnish)
1 bunch radishes, trimmed and quartered (for garnish)

1. Place an oven rack 10 inches from the broiler. Light the grill. Have a drip pan on hand large enough to hold the chicken breasts.

2. Place the chicken breasts, skin side up, in the broiler pan. Rub the skin with olive oil and sprinkle with salt and pepper. Slide the skillet under the broiler and cook for 5 minutes, or until the skin begins to blacken. Lower the oven to 400 degrees. Slide the pan to the middle of the oven if it’s not already in that position. Continue cooking the breasts for 30 to 35 minutes, or until a meat thermometer inserted in the middle of a breast registers 165 degrees. (Total cooking time is 35-40 minutes.) Remove pan from oven and set aside until breasts are completely cooled.

3. Meanwhile, in a bowl large enough to hold all the ingredients, whisk together the mayonnaise, yogurt, lemon juice, mustard, horseradish, vinegar, 2 tbsp olive oil and a generous pinch of salt and pepper. The mixture should be loose but not quite pourable. Add 1 tablespoon of water, if necessary.

4. Add the parsley, celery, red onion and capers to the bowl and mix well.

5. When the chicken is cool enough to handle, working on a large platter, remove the meat from the bones (leave the skin on). With your hands, pull the chicken into long strips or use a knife to cut it into 2-inch pieces. Add them to the bowl and stir gently but carefully.

6. Line a large dish with lettuce leaves. Place the chicken salad in the middle and garnish the edges with cucumbers and radishes. Cover loosely with plastic wrap and refrigerate until ready to serve.Sheryl Julien

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