Chicken and chicory salad with dill and toasted hazelnuts
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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.
- 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
Boil chicken, toast nuts
Prep salad, make dressing
*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.