Recipe: Pan Roasted Chicken Salad with Apricots
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 4 thick slices rustic bread, crusts removed, torn into 3/4" pieces 8 apricots, pits removed and sliced, or 2-3 peaches 3 heads butter lettuce, cored and torn into pieces 4 radishes, thinly sliced 1 tablespoon chopped chives
Preparation Rinse the chicken and pat it dry. Season with salt and pepper. In a large skillet over medium heat melt 1 tablespoon butter and warm 1 tablespoon olive oil. Place chicken in the skillet each side for about 2 minutes.
Turn the heat on skillet down to medium and cover the pan. Cook the chicken for four or five minutes and then flip it. Continue cooking with the lid on for another 4-5 minutes until the chicken is cooked through. Remove the chicken from skillet and cut into bite sized pieces.
While the chicken cooks, make the vinaigrette. In a small bowl whisk together the lemon juice, mustard, dill, honey, and garlic. Whisk in the oil and add salt and pepper to taste.
To the skillet with the chicken fat, add the bread and turn frequently until toasted and golden. Remove the bread with a slotted spoon and drain it on a paper towel.
In a large bowl combine the fruit, lettuce, chives, radishes and chicken. Toss everything with the vinaigrette until well coated. Garnish with the croutons.