Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Heat the oven to 350°F. In a 4-quart saucepot over high heat, cover the chicken with enough water to submerge it by 1-inch. Bring to a boil, reduce to a simmer, and cook until the chicken is tender and easy to shred, about 10 minutes. Remove the chicken from pot and cool to room temperature. Meanwhile, roughly chop hazelnuts and place on a sheet pan. Toast in the hot oven until lightly brown and fragrant, about 10 minutes.
2
Trim off ends of the chicories, pull leaves apart and roughly chop. Rinse and dry the leaves.
Pick leaves off the parsley and discard stems.
Wash, core and thinly slice the apple.
Finely chop the dill.
Juice the lemons.
In a small bowl, whisk 3 tablespoons of the lemon juice with dill, 2 tablespoons oil and 1/2 teaspoon salt.
Once chicken has cooled, shred it with your hands or a fork and knife. Toss the chicories with the chicken, apple slices, parsley, dill dressing. Season to taste with salt and pepper.. Divide evenly between two bowls and garnish with hazelnuts.
Chicken and chicory salad with dill and toasted hazelnuts
Gluten-Free Friendly,
Dairy-Free,
Soy-Free,
Paleo
2 Servings,
520
Calories/Serving
Chicories are a broad category of lettuces noted for their study leaves and slightly bitter flavors, qualities that make them ideal for main courses and pairing with proteins. They come in a colors that range from the palest Belgium endive to deep burgundy hued radicchios.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the
organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
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