Provencal Roasted Chicken Salad

Provencal Roasted Chicken Salad

This scrumptious Provencal Roasted chook Salad has bright, delicious flavors that hearken lower back to a journey to Provence place of France.

despite the fact that we’re headed domestic nowadays, (I’m clearly sipping a cappuccino at London’s Heathrow airport as I write) after a satisfying journey to London, and a week in Paris, we’re locating ourselves nonetheless lingering in France, as a minimum in a culinary feel. we've got some greater French recipes developing that were stimulated by our Paris journey, however this pleasant Provencal Roasted chook Salad has it’s origins within the beautiful, sunny area of Provence placed in Southern France.

Provencal Roasted Chicken Salad

For the salad:
  • 1 small bulb fennel very thinly sliced, reserve thin green fronds from top (they kind of look like dill)
  • 2 medium pink or ruby grapefruit peel and white pith removed
  • 8 cups greens use arugula, field greens, watercress or any other tender greens. I like to use whatever looks freshest at the market.)
  • ¼ cup dried blueberries , substitute dried cranberries or currants, if desired
  • ⅓ cup whole shelled almonds
  • 2-3 cups roasted chicken breast broken up into large chunks (Prepared rotisserie chicken works great for this salad or you can roast your own.)

For the dressing:
  • ⅓ cup prepared mango chutney
  • ¼ cup reserved grapefruit juice
  • 1 tablespoon mild curry powder
  • ¼ cup balsamic vinegar syrup
  • freshly ground black pepper to taste
  • ½ teaspoon kosher salt
  • 1 tablespoon rice vinegar
  • ⅔ cup extra virgin olive oil
  • For the croutons:
  • 2 tablespoons extra virgin olive oil
  • ½ medium-size baguette cut into 1" cubes

  1. For the salad, place vegetables in a huge bowl. top with fennel, grapefruit slices, fowl, almonds, dried blueberries and fennel fronds. Drizzle gently with the dressing. Serve and enjoy! pass greater dressing at the desk.
  2. For the dressing, warmth a small sauté pan over medium warmness. upload curry powder and stir for 1-2 minutes, or until fragrant (this enables accentuate the delicious flavor).
  3. place toasted curry powder in a medium-size glass jar. add all closing dressing ingredients and shake nicely. Dressing is even better if it sits for numerous hours to offer the flavors time to meld.
  4. For the croutons, preheat oven to 350˚F. area baguette cubes on a sheet pan. Drizzle with the olive oil and speedy toss to distribute oil. Bake for 10-15 mins or till crisp and faded golden brown. Set aside.

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