Chicken And Apple Salad
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Serve with bread
2
Preheat the oven to 375 degrees F
3
Season the chicken with 1 teaspoon salt, and pepper to taste
4
Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat
5
Add the chicken, skin-side down, and cook until golden, about 5 minutes
6
Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes
7
Transfer to a cutting board and let rest 5 minutes
8
Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl
9
Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified
10
Remove the chicken from the bone; slice
11
Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper
12
Toss the salad and top with the chicken and cheese
13
Photograph by Justin Walker