Coastal Roast Chicken Salad Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crisp skin.

In a small bowl combine 2 tbs olive oil, minced garlic, lemon zest, dried thyme, kosher salt and 1 tsp black pepper. Rub the mixture under and over the skin of each chicken thigh so they are evenly coated.

Place the thighs skin-side up on a rimmed baking sheet or in an ovenproof skillet. Roast in the preheated oven 25–30 minutes, until skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If skin isn't crisp enough, broil for 1–2 minutes watching carefully.

Remove from oven and let rest 5–10 minutes. Slice or shred chicken into bite-sized pieces. Reserve any pan juices for a drizzle if desired.

While chicken roasts, prepare the produce. If using fresh corn on the cob, slice kernels off 1–2 ears to yield about 1 cup. Halve the grape tomatoes. Peel, pit and slice or dice the avocado. Place 6 cups field greens in a large mixing bowl or divide among serving plates.

Add corn, halved tomatoes, sun-dried cranberries and toasted sliced almonds to the greens. Scatter sliced or diced avocado on top. Sprinkle 2 tbs chopped chives if using. Lightly season the salad components with 1/2 tsp sea salt and black pepper to taste — keep seasoning modest because the vinaigrette will add flavor.

When chicken has rested, arrange warm chicken pieces over the salad.

In a small jar or bowl combine 3 tbs champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey, and the finely minced shallot. Whisk to combine.

Slowly drizzle in 6 tbs extra-virgin olive oil while whisking constantly to emulsify. Alternatively, add all ingredients to a jar, seal, and shake vigorously until combined.

Season vinaigrette with 1/2 tsp salt and 1/2 tsp freshly ground black pepper, taste and adjust sweetness or acidity if desired (add a bit more honey for sweetness or a splash more vinegar for brightness).

Just before serving, drizzle vinaigrette over the assembled salad (about 3–4 tbs for the whole salad, or to taste) and toss gently to coat, being careful not to mash the avocado. Serve immediately.