Chicken and chicory salad with dill and toasted hazelnuts

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 540 Calories/Serving

An assortment of chicories from California’s organic County Line Harvest Farm are the star of this colorful, tasty weeknight salad. Poached chicken dressed with dill, parsley and lemon adds protein and delicious citrus flavor, while toasted hazelnuts lend sweetness and crunch.

Ingredients

  • 8 ounces boneless skinless chicken breasts
  • 1/2 cup hazelnuts
  • 12 ounces mixed chicories
  • Large bunch parsley
  • 1 Fuji apple
  • Small bunch dill
  • 2 meyer lemons

Instructions

1

Boil chicken, toast nuts

Heat oven to 350°F. Place a medium saucepan on the stovetop with chicken and enough water to submerge the chicken by 1 inch. Turn heat to high, bring to a boil, then reduce to a simmer and cook chicken until tender and easy to shred, 10 to 12 minutes. Remove chicken from saucepan and allow to cool at room temperature. Meanwhile, roughly chop hazelnuts and place on a sheet pan. Once the oven heats, toast nuts until lightly brown and fragrant, about 10 minutes. Move on to next steps while waiting.

2

Prep salad, make dressing

*Trim off ends of chicories, pull leaves apart and roughly chop. Rinse and dry leaves in salad spinner, if you have one, or dry on a clean kitchen towel.
*Pick leaves off parsley and discard stems.
*Wash, core and thinly slice apple.
*Finely chop dill.
*Juice lemons, reserving 3 tablespoons in a small bowl.
In the bowl with lemon juice, whisk together dill, 2 tablespoons oil and 1/2 teaspoon salt.

3

Finish, plate

Once chicken has cooled, shred with your hands or a fork and knife. Toss chicories with chicken, apple slices, parsley, dill dressing and a pinch of salt and pepper to taste. Divide evenly between two bowls and garnish with hazelnuts.

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