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Cherry Chicken Salad




Source of Recipe


Good Things Utah
Cherry Chicken Salad

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/84/2011/05/30/06/17/61d349fb554fd234d662c1430f27f02d.zknpxfvcwovfcwejpqds.jpg

By: Chef Dave Prows CEC AAC- Costa Vida
4 servings

¼ cup fresh lemon juice
3 Tbsp. dijon mustard
2 Tbsp. chopped fresh basil
2 Tbsp. honey
1 garlic glove, minced
¼ cup extra virgin olive oil
kosher salt & ground black pepper
4 pan roasted chicken thighs
4 thick slices rustic bread crusts
1 lb. fresh cherries, stemmed & pitted
3 butter lettuce heads
1 Tbsp. chopped chives

Chicken Thighs
4 skin on bone in thighs
kosher salt & black pepper
1 tsp. vegetable oil


Method
Whisk the first 5 ingredients in a small bowl. Gradually whisk in the oil. Season to taste with the salt and pepper. Stir and set aside. Remove the crispy chicken skin and tear into pieces. Pull the chicken meat from bones and tear into pieces. Discard bones, reserve the skin and bones.
Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast turning frequently until golden and crisp. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper. Place the chicken meat into a large bowl and add the cherries and lettuce and chives and drizzle with the vinaigrette. Toss to coat. Plate and garnish with croutons and chicken skin

Chicken Thighs


Season chicken with salt and pepper. Heat oil in a cast iron skillet and place the chicken thighs in the pan skin side down and cook for two minutes and turn the thighs over and cook for 12 or more minutes. Turn the thighs back over to continue rendering the skin. Cook for an additional 10-13 minutes. Remove and set aside to rest for 5 minutes before serving