I’m so excited to share this recipe with you! I developed it for Smart Chicken®, which happens to be one of my favorite food companies. I love the quality and flavor of their products, and they’re my go-to brand when I’m shopping for chicken at the grocery store. You can learn more about the company and their chicken here, and you’ll find lots of great recipes on their website as well. If you shop at a store that sells Smart Chicken®, grab the current issue of their free Café Tecumseh© magazine while you’re there – this salad recipe is featured.
Anyway, we’re still in that period known as “the dog days of summer,” when it’s so hot and sultry outside that cooking an elaborate meal is pretty much the last thing on anyone’s mind. Fortunately you won’t have to turn on the oven or spend time slaving over the stove for this one, and it comes together quickly. It’s ideal for a healthy mid-week dinner or easy weekend brunch, and it looks so pretty on the plate that it’s a perfect no-pressure dish to serve when you’re expecting guests. (It’s also a great excuse to indulge in some luscious late-summer tomatoes.) With flavorful poached chicken, crisp fresh lettuce, juicy tomatoes, rich avocado, a tangy vinaigrette, and crunchy toasted walnuts, it’s super easy and packed with flavor. I don’t need to hold your hand through this one, so I’ll just give you the recipe and let you get to it. Go make this salad!
- For Chicken:
- 1 ½ - 2 lbs (4 pcs) boneless, skinless Smart Chicken® breasts
- 1 medium shallot, peeled and quartered
- 2 garlic cloves, lightly crushed but still intact
- ½ cup lightly packed dill sprigs
- 2 tsp Kosher salt
- 1 tsp whole peppercorns
- 64 fl oz (4 cups) cold water
- For Vinaigrette:
- ¼ cup lightly packed fresh mint leaves, coarsely chopped
- 2 Tbsp fresh dill, coarsely chopped
- 2 Tbsp fresh parsley leaves, coarsely chopped
- 120 ml (½ cup) buttermilk
- 36g (2 Tbsp) plain Greek-style yogurt or sour cream
- 30 ml (2 Tbsp) champagne vinegar
- 30 ml (2 Tbsp) extra virgin olive oil
- ½ tsp Dijon mustard
- 1 small garlic clove, grated
- ½ tsp sugar
- ¼ tsp kosher salt
- Several grinds black pepper
- For Assembly:
- 1 head romaine lettuce¹ (about 1 ½ lbs), torn into bite-size pieces
- 12 oz cherry tomatoes, halved (or wedges of heirloom tomato)
- ¼ cup toasted walnut pieces
- 1 medium Hass avocado² (about 7 ½ oz), cut into slices or 1-inch dice
- 1 Tbsp finely chopped chives
- Poach chicken: Add all ingredients to a medium saucepan and set over medium heat. Bring to a simmer, reduce heat to low to maintain just a hint of bubbling in the poaching liquid, and cook for 10-12 minutes or until chicken is just cooked through.
- While chicken is poaching, make the vinaigrette: Combine all ingredients for vinaigrette in a blender or food processor and pulse or blend until smooth. If you’d prefer to do this by hand, mince the mint, parsley, and dill, and whisk all ingredients together in a bowl or shake in a glass jar until combined.
- When chicken is cooked, remove from poaching liquid and let cool on a cutting board for several minutes. Cut chicken against the grain into ¼ inch-thick slices.
- Assemble salad: Combine lettuce, tomatoes, avocado, walnuts, and chives in a large bowl, and drizzle with two thirds of the vinaigrette. Toss gently to combine, and transfer to a serving platter or divide among plates. Fan chicken over top of salad, drizzle with remaining vinaigrette, and serve.
² When selecting the perfect avocado for slicing or dicing, I look for one that’s still somewhat firm when you press it. If the little stem is still attached to the top, pop it off and look at the color underneath - if it’s yellow or pale yellowish-green, it’s the perfect consistency for this. Dark green means the avocado isn’t ripe yet, and a brownish hue means it’s going to be a bit soft and mushy for cutting (but it would be terrific in guacamole or spread on toast).
Oh my GOD.
Been looking for a composed salad just like this one. Taking it to Austin in November, if ok? All credit to you, of course. For a class.
Of course! Thanks for sharing the love, I hope it’s a huge hit.