Salad of Roast Chicken & Spring Vegetables with Lemony Dressing

Salad of Roast Chicken & Spring Vegetables with Lemony Dressing
Photo by Scott Phillips


  • Thin shavings Parmigiano Reggiano (use a vegetable peeler)
  • About ½ cup extra-virgin olive oil
  • 1 lb. asparagus, woody ends trimmed
  • ½ cup fresh flat parsley leaves
  • 1 lb. trimmed baby carrots (or larger carrots, peeled, halved crosswise, and thick halves split lengthwise)
  • ¼ cup fresh lemon juice, more if needed
  • ½ cup fresh mint leaves (torn into bite-size pieces if large)
  • + 8 more ingredients
    • 1 medium fennel bulb, trimmed, cut in half lengthwise, cored, and sliced crosswise as finely as possible
    • 6 medium bone-in, skin-on chicken breast halves
    • 6 cups salad greens (I like using bibb lettuce torn into pieces with some sliced radicchio added for color)
    • 1 Tbs. fresh thyme leaves
    • Kosher salt and freshly ground black pepper
    • 1/3 cup pine nuts, lightly toasted
    • ¼ tsp. Dijon mustard
    • 1 tsp. finely grated lemon zest

Position racks in the top and bottom thirds of the oven. Heat the oven to 400°F. Arrange the chicken in a shallow, flameproof roasting pan, rub each breast with olive oil, and season both sides generously with salt and pepper. Sprinkle the thyme on top of the chicken breasts. Roast skin-side up ...

View full recipe at Fine Cooking


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