Jerusalem Artichoke Nicoise Salad With Roasted Chicken
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
55
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Pineapple Juice1 tbsp
Vegetable Oil1
Salt1 small
Red Onion (julienned)1 cup
Kalamata Olive3 tbsps
Olive OilDirections:
1
For the roasted Jerusalem artichokes and chicken breast: Place the chicken and pineapple juice in a baking dish
2
Marinate for a minimum of 30 minutes in the refrigerator, or a maximum of 24 hours
3
Preheat the oven to 350 degrees F
4
Heat the oil in large cast-iron pan over medium to high heat
5
Once the oil is hot, add the Jerusalem artichokes to the pan and sprinkle with salt and pepper
6
Cook the Jerusalem artichokes until golden brown, about 3 minutes
7
Turn the Jerusalem artichokes over and cook until golden brown, about 3 minutes
8
Remove from the pan and set aside
9
Add the chicken to same hot pan, skin-side down
10
Once the skin is crisp, golden and lightly charred, about 4 minutes, flip over
11
Add the reserved Jerusalem artichokes to the pan and place in the oven until the chicken is cooked through and reaches an internal temperature of 165 degrees F on an instant-read thermometer, about 25 minutes
12
Remove from the oven and allow the chicken to rest for 10 minutes before slicing
13
For the Jerusalem artichoke nicoise salad: Place the roasted Jerusalem artichokes and the green beans on a plate
14
Scatter the tomatoes, onions and olives over the green beans and Jerusalem artichokes
15
Place the sliced chicken breast in the center
16
Place the hard-boiled eggs around the chicken
17
Whisk the olive oil, lemon juice, salt and pepper in a bowl
18
Drizzle over the salad and serve