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Butter Lettuce, Chicken, and Cherry Salad

Name: Butter Lettuce, Chicken, and Cherry Salad
Ingredients: 1/4 cup fresh lemon juice; 3 tablespoons Dijon mustard; 3 tablespoons chopped fresh dill; 2 tablespoons honey; 1 garlic clove, minced; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 4 Perfect Pan-Roasted Chicken Thighs , fat from pan reserved; 4 thick slices rustic bread, crusts removed, torn into 3/4" pieces; 1 pound fresh cherries, stemmed, pitted, and lightly crushed; 3 heads butter lettuce, cored and torn into pieces; 4 radishes, thinly sliced; 1 tablespoon chopped chives

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
2.
Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
3.
Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.

Recipes sourced from Epicurious.com.

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