Chicken Chip Chop Salad Recipe

Make brine

In a medium bowl or container, dissolve 2 tbs kosher salt and 1 tbs sugar into 4 cups cold water. Add the crushed garlic clove and peppercorns. Stir to combine.

Place the chicken breasts in the brine, submerging completely. Cover and refrigerate for 30 minutes to 1 hour (30 minutes for thinner breasts, up to 1 hour for thicker). Do not exceed 2 hours to avoid oversalting.

Remove the chicken from the brine, discard brine, rinse briefly under cold water, and pat the breasts very dry with paper towels. Let rest 10 minutes at room temperature.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C).

Brush the brined chicken with 2 tbs olive oil. Combine 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp freshly ground black pepper; sprinkle evenly over both sides of the breasts and rub lightly to coat.

Grill the chicken 5–7 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Remove from grill and tent loosely with foil; let rest 5–7 minutes (carryover will bring temperature to safe range). Slice across the grain into 1/2-inch strips for the salad.

While the chicken rests, rinse and spin-dry the mixed greens. Halve the little gem lettuces lengthwise and pat dry. Place mixed greens in a large bowl and arrange little gem halves on top or reserve whole halves for plated presentation.

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

While whisking, slowly drizzle in 6 tbs extra-virgin olive oil to emulsify. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or seasoning as desired. Keep at room temperature until plating.

Dress the mixed greens lightly with about 2–3 tablespoons of vinaigrette, tossing gently just before plating so leaves remain crisp. Reserve any extra vinaigrette for serving.

Blistered cherry tomatoes

Heat 1 tbs olive oil in a medium skillet over high heat until shimmering. Add 12 cherry tomatoes in a single layer and cook, undisturbed, for 1–2 minutes until skins begin to blister and brown. Shake pan or stir and cook another 30–60 seconds. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside.

Marinated green beans

Bring a small pot of salted water to a rolling boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry. In a bowl combine 2 tbs rice wine vinegar, 1 tbs olive oil, 1/2 tsp minced garlic, and 1/2 tsp salt. Toss the cooled beans in the marinade and let sit 10–15 minutes to absorb flavor.

Hard-boiled eggs

Place 2 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat, and let sit 10 minutes. Drain and transfer to ice bath for 5 minutes. Peel and quarter each egg.

d'Espelette salted potato chips

Using a mandoline or sharp knife, thinly slice potatoes into very thin (about 1/16-inch) slices. Rinse slices in cold water until the water runs clear to remove excess starch, then pat completely dry on paper towels.

In a heavy-bottomed skillet or deep pot, heat neutral oil to 350°F (175°C). Fry potato slices in batches without overcrowding until golden and crisp, about 2–3 minutes per batch. Transfer to a paper-towel-lined tray and immediately sprinkle with 1/2 tsp d'Espelette pepper and 1/2 tsp fine sea salt while chips are hot so seasoning adheres. Let cool and crisp up further (they will stay slightly warm).

On each serving plate or in a large shared bowl, place a bed of dressed mixed greens and arrange little gem halves attractively.

Top with sliced grilled chicken arranged in the center, then tuck in blistered cherry tomatoes and marinated green beans around the chicken.

Nestle quartered hard-boiled eggs onto the salad and scatter a handful of the d'Espelette salted potato chips on top for crunch.

Sprinkle 1 tbs chopped fresh chives over each salad and, if desired, serve with lemon wedges and the remaining champagne vinaigrette on the side.

Serve immediately so the chips remain crisp and the greens fresh.