Name: Roasted Chicken and Winter Greens Salad with Pan Dripping Vinaigrette Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 chicken breasts, bone-in, skin-on; Kosher salt and pepper, as needed; Olive oil, as needed; ½ head savoy cabbage; 1 small head radicchio, about 2 cups chopped; 1 small bunch dinosaur, or lacinato, kale, about 2 cups chopped; ½ cup (65 g) toasted hazelnuts, chopped; 1 small shallot, finely chopped; 3 tbsp (45 ml) malt vinegar; 1 tbsp (15 ml) Dijon mustard; ½ tsp (3 g) kosher salt; ¼ tsp (1.5 g) pepper; Reserved pan drippings from chicken; Extra olive oil, as needed

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Introduction

This Roasted Chicken and Winter Greens Salad is a hearty and flavorful dish perfect for cozy dinners. Tender roasted chicken breasts pair beautifully with a mix of winter greens and a tangy pan dripping vinaigrette. Toasted hazelnuts add a delightful crunch, making this salad both satisfying and refreshing.

A round wooden plate sits on a tree bark slice, holding two main parts: on the left, there are six thick slices of roasted chicken breast topped with a glossy, amber-colored sauce with small pieces of onion or translucent garnish; on the right, there is a fresh salad made of green, dark green, and deep purple leafy vegetables mixed with some chopped nuts, all lightly coated with a shiny dressing. The background is a cozy rustic setting with green pine branches and two ceramic mugs, one green and one blue, along with a dark wooden candle holder bearing a burning candle. The surface is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts, bone-in, skin-on
Kosher salt and pepper, as needed
Olive oil, as needed
½ head savoy cabbage
1 small head radicchio, about 2 cups chopped
1 small bunch dinosaur, or lacinato, kale, about 2 cups chopped
½ cup (65 g) toasted hazelnuts, chopped
Pan Dripping Vinaigrette:
1 small shallot, finely chopped
3 tbsp (45 ml) malt vinegar
1 tbsp (15 ml) Dijon mustard
½ tsp (3 g) kosher salt
¼ tsp (1.5 g) pepper
Reserved pan drippings
Extra olive oil, as needed

Instructions

Step 1: If desired, dry brine the chicken by patting the breasts dry, sprinkling kosher salt all over, and refrigerating covered for 1 hour up to overnight.
Step 2: Remove chicken from fridge 30 minutes before roasting to come to room temperature and dry the skin.
Step 3: Preheat oven to 425°F. Line a baking sheet with a rack. Drizzle olive oil on the backs and skin sides of the chicken, seasoning both sides with kosher salt and pepper. Place skin side up and roast for 35–40 minutes until internal temperature reaches 165°F and juices run clear.
Step 4: Cut savoy cabbage into 1-inch wedges, keep the core intact, drizzle with olive oil, and season with salt on both sides. After the chicken has roasted for 10 minutes, add cabbage to the oven. Roast until browned and tender, flipping halfway through. Keep warm if finished early.
Step 5: Peel outer leaves of radicchio, remove the core, chop roughly, and transfer to a salad bowl. Remove kale stalks, chop leaves roughly, and add to the bowl.
Step 6: When chicken is done, transfer to a platter to keep warm. Pour pan drippings into a measuring cup.
Step 7: Place the baking sheet over medium heat on the stove. Add shallots and sauté about 1 minute until softened. Add malt vinegar and deglaze the pan, scraping up bits. Pour mixture into a bowl.
Step 8: Add Dijon mustard, kosher salt, and pepper to the vinegar mixture and whisk. Measure pan drippings and add olive oil as needed to make 1/3 cup total. Slowly drizzle pan drippings into the vinegar, whisking to emulsify the dressing.
Step 9: Remove chicken breasts from the backbone and slice thickly. Remove cores from cabbage wedges, chop into bite-sized pieces, and add warm cabbage to radicchio and kale. Toss with half the vinaigrette and add hazelnuts, mixing to combine.
Step 10: Serve salad topped with sliced chicken breasts. Spoon remaining vinaigrette over the chicken and enjoy.

Tips & Variations

Dry brining the chicken overnight enhances flavor and crispiness of the skin.
Substitute hazelnuts with toasted walnuts or almonds for a different nutty crunch.
Add a splash of honey to the vinaigrette for a touch of sweetness.
Use other leafy greens like Swiss chard or spinach if kale and radicchio aren’t available.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave before serving. The salad is best enjoyed fresh but can be tossed again with extra vinaigrette before eating if it has lost some moisture.

How to Serve

Sliced cooked chicken breast with a golden brown skin is arranged in a row on the left side of a white wooden bowl, topped with small pieces of diced tomato or sauce. On the right side, there is a colorful mixed salad with layers of dark green kale, light green and purple red lettuce, and scattered light brown nuts. The bowl is set on top of a white marbled surface near a light beige cloth with fringes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken breasts instead?

Yes, boneless chicken breasts can be used, but roasting times may be shorter. Watch closely to avoid drying out the meat.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F. The juices should run clear when you pierce the thickest part of the breast.