Chicken and Herb Salad

Chicken and Herb Salad

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  • Prep Time


  • Total Time


  • Servings



  • 6

    large chicken breast halves (with skin and bones)

  • ½

    c. chopped mixed fresh herbs (like tarragon, chives, and dill)

  • c. chopped fresh parsley

  • 4

    Tbs. olive oil

  • 1

    med. size carrot, finely chopped

  • 1

    small onion, finely chopped

  • 1

    clove garlic, finely chopped

  • c. water

  • ¼

    tsp. salt

  • ¼

    tsp. ground black pepper

  • 3

    Tbs. sherry vinegar

  • 5

    c. mixed salad greens


bone chicken breast halves place skin side down on cutting board insert tip of blade under long rib bone cut rib cage away from breast cutting through shoulder joint to remove entire cage reserve bones cover breast halves with plastic wrap with mallet or bottom of heavy sauce pan, pound each breast to evenly flatten heat oven to 375 grease a 13x9 in. baking pan place chicken breasts, skin side down on work surface top each with herbs from short end roll each and secure with tooth pick arrange chicken skin side up in single layer in pan bake 20-25 min. or until golden brown meanwhile prepare broth in 2 qt. sauce pan, heat 1 Tbs. oil over med. heat add carrot and onion, saute 3 min. add bones and garlic, cook 1 min. stir in water, salt, and pepper, heat to boiling on high reduce to simmer and cook until reduced to 1/2 c. about 25 min. strain broth into 1 qt. sauce pan, discard bones and vegetables when chicken is done move to cutting board and let sit 10 min. prepare salad dressing place pan with cooking juices over med-low add vinegar, stirring constantly to loosen browned bits pour into broth add remaining 3 Tbs. olive oil heat to boiling over high heat, cook 3 min. set aside to cool slightly place salad greens on large serving plate remove toothpicks, and slice into 1/2 in. thick slices arrange slices on top of greens pour dressing over all serve immediately


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