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Champagne Chicken Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

  6. Note: Nutritional analysis is per serving.