Crispy Chicken Salad with Warm Garlic Confit Vinaigrette from Mish Mag

By Carynz

Ingredients

• 6 cloves garlic,peeled
• 2 large or 3 small skinless boneless chicken breasts
• salt and pepper to taste
• 1 Tbs honey
• 1 Tbs mustard
• 1 Tbs apple cider vinegar
• 1-2 Tbs water
• Salad
• 10 oz arugula
• 1/4 cup roasted unsalted walnuts,roughly chopped
• 1 grapefruit,segmented and skin removed
• 1 small bulb fennel,shaved or thinly sliced

Preparation

Step 1

Preheat oven to 400. Place whole garlic cloves in your smallest saucepan and set aside. Cook chicken in a hot skillet with 1 Tbs oil for 6-8 min on the skin side,3-4 min on the other side. Transfer skin side up to an alum pan and bake for 3-5 min,depending on the thickness of the chicken.
While the chicken is in the oven,turn garlic and some canola or veg. oil to medium low heat until the garlic cloves are fork tender. Remove the garlic cloves from the pan and mash them well. Place the garlic in the skillet that was used to cook the chicken and turn the heat to low. Add honey,mustard,apple cider vinegar and 1 Tbs water. Whisk and add 2 Tbs of the garlic oil from the pan to the dressing ingred whisking slowly until the mix becomes smooth and cohesive. Add another Tbs of water to reach the desired consistency if the vinaigrette is too thick. Assemble the salad by tossing arugula,walnuts,grapefruit segments and fennel in a bowl. Dress with warm vinaigrette. Slice the chicken thinly and arrange a few pieces on each plate and serve immediately.