Butter Lettuce Salad with Chicken & Herby Yogurt Dressing
a butter lettuce salad with shredded chicken, fennel, radish, snap peas, torn sourdough croutons, and an herby yogurt dressing
servings: 4
Ingredients
Scale
- 1 (1 ½-lb) split chicken breast (bone-in, skin-on)
- 1 cup fresh basil leaves
- ½ cup fresh dill leaves, plus more for topping
- 1 small shallot, roughly chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup plain greek yogurt
- ½ cup extra-virgin olive oil
- 4 oz sourdough bread, torn into bite-sized pieces
- 2.5 oz butter lettuce, torn
- 1 medium fennel bulb, trimmed + thinly sliced
- ½ lb snap peas, peeled + thinly sliced on a diagonal
- ¼ lb breakfast radishes, trimmed + thinly sliced
- olive oil
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat the oven to 425°F. Allow the chicken to sit at room temperature for about 30 minutes.
- Prepare a sheet pan with parchment paper. Place the chicken onto the pan and coat with olive oil. Season well with salt. Roast, skin side up, for 40-50 minutes, or until fully cooked through.
- Meanwhile, add the basil, dill, shallot, and lemon zest to a food processor. Pulse until chopped. Add the lemon juice, greek yogurt, and olive oil. Blend until smooth. Season with salt and black pepper to taste. Set aside.
- Heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Once the oil is hot, add the torn bread. Toast for 4-5 minutes, stirring often, until golden and crisp. Transfer the croutons to a plate lined with a paper towel. Season well with salt.
- Once the chicken is done roasting, allow it to sit until it’s cool enough to handle. Then, use your hands to remove the meat, discarding the skin and bones. Shred the meat into bite-sized pieces.
- To serve the salad, add the lettuce, fennel, snap peas, radishes, chicken, and ¾ of the dressing to a large mixing bowl. Toss well to combine. Season with salt if needed.
- Plate the salad with the croutons, fresh dill, remaining dressing, and more cracked black pepper over top.