• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Salt Roasted Chicken Salad with Tarragon Vinaigrette

    When making your Salt Roasted Chicken, try some of those intriguing fancy salts from the gourmet market. A light coating on the skin is all it needs. When you slice the chicken, the crispy, salty ribbons of skin are an incredible treat when mixed with the fresh salad greens and paired with a with a chilled Albariño wine!


    Ingredients
    For Chicken:
    1
    pound
    chicken breasts (with ribs and skin)
    *
    desired amount of sea salt, Himalayan salt, or smoked salt
    Dressing
    3/4
    cup
    Olive Oil
    1/3
    cup
    sherry vinegar
    1
    tablespoon
    fresh tarragon (roughly chopped)
    *
    salt and pepper to taste
    Salad
    4
    cups
    salad greens (arugula, baby romaine, mâche)
    8
    ounces
    heirloom tomatoes (halved)
    Directions
    For Chicken: Heat your oven to 350°. Place the chicken skin side up on a baking pan. Coat well with the sea salt of your choice, no more than 2 teaspoons for one pound of chicken breast. Place in the oven for 45-50 minutes, until the chicken breast is completely cooked. No turning is necessary, as this would destroy the crispy salt crust. Remove the chicken from the oven, and allow to cool completely.
    For Dressing: Whisk together the olive oil, vinegar, tarragon, salt and pepper in a small mixing bowl.
    Salad: Place the salad greens on a large decorative serving platter or on individual dishes. Slice the chicken into 1/2” slices, making sure each slice has a small slice of crispy salt skin. Place the chicken slices on the platter or divide among the plates. Arrange the tomatoes around the chicken. Pour the dressing over right before serving.

    The base number of servings for this recipe is 4
    OK

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