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Roasted Chicken and Winter Greens Salad with Pan Dripping Vinaigrette Recipe

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★★★★★

4.6 from 100 reviews

A hearty and flavorful Roasted Chicken and Winter Greens Salad featuring juicy bone-in, skin-on chicken breasts roasted to perfection alongside tender savoy cabbage wedges. The salad combines roasted winter greens with crisp radicchio, kale, and toasted hazelnuts, all dressed in a tangy pan drippings vinaigrette infused with shallots, malt vinegar, and Dijon mustard.

Ingredients

Scale

Chicken

  • 4 chicken breasts, bone-in, skin-on
  • Kosher salt and pepper, as needed
  • Olive oil, as needed

Winter Greens Salad

  • 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 from chicken
  • Extra olive oil, as needed

Instructions

  1. Dry Brine Chicken: Pat the chicken breasts dry. Liberally sprinkle kosher salt all over the surface, including the back. Place on a plate, cover, and refrigerate for at least 1 hour or overnight to dry brine and enhance flavor.
  2. Prepare Chicken for Roasting: Remove chicken from fridge 30 minutes before roasting to come to room temperature. Uncover and pat dry again to dry the skin for crispiness.
  3. Preheat Oven and Roast Chicken: Preheat oven to 425°F (220°C). Line a baking sheet with a rack. Drizzle olive oil generously over the backs and skin of the chicken breasts. Season both sides with kosher salt and pepper. Place skin side up on the rack and roast for 35-40 minutes until the internal temperature reaches 165°F (74°C) and juices run clear.
  4. Prepare and Roast Cabbage: Cut savoy cabbage in half, keeping the core intact, then slice into 1-inch thick wedges. Place wedges on a baking sheet, drizzle with olive oil, and season with kosher salt. After chicken has roasted 10 minutes, begin roasting cabbage. Flip wedges when bottom browns and continue until the other side is browned and tender. Keep warm if done before chicken.
  5. Prepare Other Greens: Peel outer radicchio leaves, remove core, and roughly chop into wedges. Remove kale stalk and chop leaves roughly. Combine radicchio and kale in a salad bowl or serving platter.
  6. Make Pan Dripping Vinaigrette: Transfer pan drippings from baking sheet to a measuring cup. Heat the baking sheet over medium stove heat, add the chopped shallot, and sauté about 1 minute until soft. Pour malt vinegar into the pan to deglaze, scraping brown bits. Transfer vinegar and shallots to a small bowl.
  7. Emulsify Dressing: Add Dijon mustard, kosher salt, and pepper to vinegar mixture and whisk well. Measure pan drippings and add olive oil as needed to make 1/3 cup total liquid. Slowly drizzle pan drippings into vinegar mixture while whisking constantly to create an emulsified vinaigrette.
  8. Assemble Salad: Slice chicken breasts away from backbone and cut into thick slices. Remove cores from cabbage wedges and chop roughly into bite-sized pieces. Toss warm cabbage with radicchio and kale in the salad bowl. Add about half the vinaigrette and toss to coat. Stir in toasted hazelnuts.
  9. Serve: Plate a serving of the mixed salad and arrange sliced chicken alongside. Drizzle remaining vinaigrette over the chicken. Serve immediately and enjoy!

Notes

  • Dry brining improves the chicken’s flavor and skin crispiness but can be skipped if short on time.
  • Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F (74°C).
  • Keep warm cabbage covered to maintain heat before serving.
  • To toast hazelnuts, spread on a baking sheet and roast at 350°F (175°C) for 8-10 minutes until fragrant and lightly browned.
  • This salad is great as a main dish for lunch or dinner and pairs well with crusty bread.

Keywords: roasted chicken salad, winter greens salad, savoy cabbage recipe, kale and radicchio salad, pan vinaigrette dressing, healthy chicken recipe

Find it online: https://recipeswithmia.com/roasted-chicken-and-winter-greens-salad-with-pan-dripping-vinaigrette-recipe/