Champagne Chicken Salad

Champagne Chicken SaladRecipe
Photo: Annabelle Breakey; Styling: Kevin Crafts
Serves 6 as a main course


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1 teaspoon kosher salt, plus more for water
24 young, slender carrots, tops trimmed to about 1/2 in.
2 pounds boned, skinned chicken breast halves
2 tablespoons Champagne vinegar
5 tablespoons roasted almond oil* or extra-virgin olive oil
1/2 teaspoon pepper
1 tablespoon minced chervil or dill, plus sprigs for garnish
3 1/2 qts. loosely packed butter lettuce leaves (about 1 1/2 heads)
4 ounces crumbled fresh goat cheese
1/4 cup sliced toasted almonds


Total: 1 Hours

1. Bring a large, wide pot of salted water to a boil. Add carrots and boil until crisp-tender, about 4 minutes. Transfer to a colander and rinse with cold water.

2. Add chicken; reduce heat to a simmer. Cook chicken, uncovered, 8 minutes. Remove from heat and let stand, covered, 10 minutes, or until cooked through. Transfer to a cutting board and let cool.

3. Whisk vinegar, 1 tsp. salt, the oil, pepper, and minced chervil in a large bowl. Cut chicken into thick crosswise slices (against the grain), put in another bowl, and drizzle with half of dressing; turn to coat.

4. Toss lettuce and carrots with remaining dressing (add any dressing from chicken). Divide among plates; top with chicken, cheese, almonds, and chervil sprigs.

*We are big fans of La Tourangelle brand, found in well-stocked grocery stores and online at

Note: Nutritional analysis is per serving.

Created date

March 2011

Nutritional Information

Calories 418
Caloriesfromfat 49 %
Protein 38 g
Fat 23 g
Satfat 6.1 g
Carbohydrate 15 g
Fiber 5.1 g
Sodium 616 mg
Cholesterol 98 mg