Roast Chicken and Asparagus Salad

Roast Chicken and Asparagus Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (3-3½ lb) whole chicken

  • tsp kosher salt, divided

  • 3

    tsp black pepper, divided

  • 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 ½ inch pieces

  • ½

    cup raw slivered almonds

  • ½

    cup raw sunflower seeds

  • 2

    tsp paprika

  • ¼

    tsp cayenne pepper

  • 2

    heads romaine lettuce chopped

  • 1

    lb snow peas, thinly sliced lengthwise

  • 4

    oz parmesan cheese, shaved

Directions

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.


Nutrition

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