Today marks seven days since I started The Salad Series, and since then, I've posted 6 new salad recipes and have stuck to my goal of eating only salads. I have to say, I'm feeling really good. I've cut out a lot of sugar and carbohydrates, I'm sleeping better, and I don't find myself craving junk food or sweets as much.
Although I must admit that I am finding it a bit challenging to reinvent the salad every night, but it feels amazing when I come up with something really tasty.
This salad is a cinch to throw together and uses a spicy gremolata on the chicken to add a bit of heat and punch to the dish.
Serves: 2 as an entrée (or 4 as a small salad)
Skill Level: Easy
Time to Make: 45 minutes
2 boneless, skin-on chicken breasts
Salt and pepper
1/2 cup fresh parsley
Juice and zest of 1 lemon
1 fresno chili
1 garlic clove
2 tablespoons extra virgin olive oil
Salt and pepper
2 cups mixed greens
5 tablespoons extra virgin olive oil
Juice of 1 lemon
Flaky sea salt
1 small shallot
4 thick slices of bacon
1 tablespoon vegetable oil
Prepare Ingredients: Preheat oven to 425ºF. Pat the chicken dry and season with salt and pepper and chill in the fridge until ready to cook. Thinly slice the tomato and set aside on a plate and sprinkle a little sea salt on the slices. Peel the shallot and thinly slice into rings. Thinly slice the bacon strips cross-wise into lardons.
Prepare the Spicy Gremolata: In a food processor, combine all the gremolata ingredients and pulse until finely chopped. Taste and season accordingly. Transfer to a small bowl.
Make the Bacon: In a medium skillet, add the bacon and turn the heat to medium high. Cook, stirring regularly, for 8-10 minutes or until all the fat has rendered and the bacon is crispy and browned. Remove the bacon with a slotted spoon and transfer to a small bowl.
Fry the Shallots: Add the 1 tablespoon of vegetable oil the skillet with the bacon fat and return the heat to medium high. Once hot, add the sliced shallots and cook, stirring frequently, for 1-3 minutes or until the shallots are all golden brown and crispy. Remove from heat with a slotted spoon and transfer to the paper towel lined plate. Sprinkle with salt.
Make the Chicken: Return the skillet to medium high. Once hot, add the chicken, skin-side down, and cook for 5 minutes without moving until the chicken skin is crispy and golden. Flip and transfer immediately to the oven and cook for 10-12 minutes more or until the internal temperature reaches 165ºF. Transfer to a cutting board and slice the chicken on an angle into three slices.
Make the Vinaigrette: While the chicken is baking, add the lemon juice to a small bowl. Slowly drizzle in the olive oil, whisking continuously until the dressing is smooth. Season with salt.
Prepare the Salad: Toss the greens with 2 teaspoons of the vinaigrette.
To Serve: Divide the greens between plates and top with the tomato slices. Arrange the chicken slices next to the greens and add a smear of the gremolata on top of each breast. Sprinkle the lardons and crispy shallots over the entire salad and serve with additional gremolata and vinaigrette. Enjoy!
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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!