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Warm Chicken Salad

On a warm, lazy evening, this chicken salad may be the way to go. The chicken is poached, sliced and laid on lettuces sprinkled with radishes, mint and beans. It is dressed with a tangy yogurt infused with cumin, tarragon and Aleppo pepper.
Yield: 4
Cook Time: 1 hour
Ingredients
  • Kosher salt
  • 1 clove garlic
  • 4 chicken thighs and 2 chicken breasts, skin on
  • 2 teaspoons red-wine vinegar
  • 3 tablespoons orange juice
  • 1 tablespoon Dijon mustard
  • 3 teaspoons chopped tarragon
  • 1 teaspoon ground cumin
  • Pinch Aleppo pepper
  • 3 tablespoons extra virgin olive oil, more for greens
  • 1/4 cup whole milk yogurt
  • 1 romaine heart in 2-inch pieces
  • 2 handfuls red-leaf lettuce
  • 20 mint leaves
  • 8 icicle radishes, thinly sliced
  • 1/2 pound green beans, blanched
Directions
Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.

In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.

In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into 1/8-inch slices. Pull meat from thighs.

Arrange chicken over greens and spoon dressing on top. Serve.

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