Garlic herb chicken salad

Updated at: Thu, 25 Apr 2024 00:11:07 GMT

Step 1

Roughly chop parsley leaves and stems. Halve, peel, and mince shallot until you have one tablespoon. Quarter lemon. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons rotating as you go until you get to the core. Discard core. Have grapes lengthwise

Step 2

Pat chicken dry with paper towels. Season all over with garlic powder, salt, and pepper. Sprinkle all over with chopped parsley. Heat a drizzle of oil in a large pan over medium high heat. Add chicken and cook until browned, 2 - 3 minutes per side. Transferred chicken to one side of baking sheet.

Step 3

Sprinkle parmesan into 23" wide circles on opposite side of sheet from chicken. Bake on top rack until chicken is cooked through and cheese is melted and crispy at the edges, 5 - 7 minutes. Transfer a chicken to a cutting board and rest for 5 minutes. Lit's. Let frico (the crispy cheese) cool on sheet until crispy, then transfer to a paper towel lined plate.

Step 4

In a small microwave safe bowl, combine shallot combine salad, juice from half the lemon, one tsp sugar, and a pinch of salt. Cover bowl with plastic wrap; microwave for 30 seconds. Set aside to cool for at least 30 seconds.

Step 5

To bowl with pickled shallot, add honey dijon dressing, one tablespoon Olive oil, and a pinch of salt and pepper; whisk to combine. In a medium bowl toss mixed greens and carrot ribbons with half the sweet shallot dressing.

Step 6

Thinly slice chicken crosswise. Break frico into bite sized pieces. Divide salad and chicken between plates drizzle remaining dressing over a chicken. Top salad with grapes and frico. Serve.

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