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Credit: Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary

total:
1 hr
Yield:
Serves 6 as a main course
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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 latourangelle.com

  • Note: Nutritional analysis is per serving.

Nutrition Facts

418 calories; calories from fat 49%; protein 38g; fat 23g; saturated fat 6.1g; carbohydrates 15g; fiber 5.1g; sodium 616mg; cholesterol 98mg.
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