Total Time
1 Hour
Yield
Serves 6 as a main course
Photo: Annabelle Breakey; Styling: Kevin Crafts

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

Note: Nutritional analysis is per serving.

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