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Roast Chicken and Asparagus Salad


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  • 1 (3-3 1/2 lb) whole chicken
  • 5 1/2 tsp kosher salt, divided
  • 3 tsp black pepper, divided
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 1 tbsp dijon mustard
  • 2 tsp granulated sugar
  • 1 cup plus 2 tbsp extra virgin olive oil
  • 1 lb thin asparagus, trimmed and cut into 1 inch pieces
  • 4 oz sugar snap peas, cut into 1/2 inch pieces
  • 1/2 cup raw slivered almonds
  • 1/2 cup raw sunflower seeds
  • 2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 heads romaine lettuce chopped
  • 1 lb snow peas, thinly sliced lengthwise
  • 4 oz parmesan cheese, shaved



Step 1

preheat oven to 425. pat chicken dry and sprinkle with 1 1/2 tsp salt and 1 tsp pepper. place chicken on a roasting pan; roast in oven until temperature inserted in thickest part reads 165, about 55 mins to 1 hour, 10mins. let cool. remove meat from bones and coarsely shred. discard bones, skin and fat. while chicken cooks, whisk together lemon juice, mustard, sugar and 1 tsp each of the salt and pepper in a bowl. gradually add 1 cup olive oil in a slow, steady stream, whisking constantly, until emulsified. set aside.

bring a large pot of salted water to a boil,and prepare an ice bath. blanch asparagus and snap peas in boiling water for 30 seconds. using a slotted spoon, transfer vegetables to ice bath to stop the cooking. drain and discard water.

reduce oven temp to 350. stir together almonds, sunflower seeds,paprika, cayenne pepper, 1 tsp salt and remaining 2 tbsp olive oil in a bowl until well coated. spread in a even layer on a baking sheet lined with parchment paper, and bake until golden brown and fragrant, 8 to 10 mins.

combine lettuce, snow peas, shredded chicken, blanched vegetables, and remaining 2 tsp salt and 1 tsp pepper in a large bowl. drizzle with 1 cup of the vinigarette; toss to coat. divide among serving bowls; sprinkle with toasted nut mix and shaved parmesan.


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