Roasted Dijon Chicken Salad
The French traditionally roast their chicken for most occasions. This recipe uses skinless chicken breast, but the whole chicken can be roasted, and its combination of dark and light meat used for a deeper chicken flavor. (Recipe by Shawnie Kelley, adapted from a cooking class in Nice, France)
- Serves
- 6
Directions
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Preheat the oven to 400 degrees.
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Clean the chicken thoroughly, sprinkle with salt, pepper, dried herbs & a squeeze of lemon
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Place on a roasting pan with melted duck fat. Toss to coat.
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Roast for 20-25 (or until meat thermometer temperature reaches 165 degrees F), flipping once half way through.
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Skins should be rather crispy. Remove from oven. Let cool on a cutting board. Chop or shred chicken.
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In a separate bowl or mason jar (while chicken is roasting), whisk together all of the dressing ingredients and set aside.
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Place all of the minced vegetables in a bowl, add the chicken, mix in the dressing to coat. Do not overdress the salad.
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Toss fresh herbs through at the very end.
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Serve on an open face slice of toasted baguette tartine style, with a salad, or on a full-sized sandwich.
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SERVING SUGGESTIONS: serve in avocado halves, with roasted tomatoes, or add green beans.
From Shawnie's class “Bastille Day Celebration”
