Chicken and chicory salad with dill and toasted hazelnuts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken and chicory salad with dill and toasted hazelnuts

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 520 Calories/Serving

30 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 2 boneless
  • skinless chicken breasts
  • 1/2 cup hazelnuts
  • 12 ounces mixed chicories
  • Large bunch parsley
  • 1 Fuji apple
  • Small bunch dill
  • 2 Meyer lemons

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Poach the chicken, toast the nuts:

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.


Prep the salad, make the dressing:

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.

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