Butter Lettuce Salad with Chicken and Herby Yogurt Dressing

Ingredients

split chicken breastbone-in, skin-on

Pescatarianextra-firm tofu pressed and cubedpress first, sear longer for color

2 lb2 lb

fresh basil

2 cup

fresh dill

1 cup

shallotroughly chopped

2 small

lemonzest

2 tsp

lemon juice

4 tbsp

plain Greek yogurt

Dairy-freefull-fat coconut milkwhisk smooth with herbs and lemon

2 cup2 cup

extra-virgin olive oil

1 cup

sourdough breadtorn into bite-sized pieces

Dairy-freegluten-free bread torn into bite-sized pieces

8 oz8 oz

butter lettucetorn

5 oz

fennel bulbtrimmed, thinly sliced

2 medium

snap peaspeeled, thinly sliced on a diagonal

1 lb

breakfast radishestrimmed, thinly sliced

1/2 lb

olive oil

to taste

kosher salt

to taste

black pepperfreshly cracked

to taste

Method

1. 01Preheat oven to 425°F. Let chicken sit at room temperature 30 minutes. Line a sheet pan with parchment. Place chicken on pan, coat with olive oil, season with salt.
2. 02Roast chicken skin side up until fully cooked through, 40-50 minutes.45 min
3. 03Pulse basil, dill, shallot, and lemon zest in a food processor until chopped.
4. 04Add lemon juice, Greek yogurt, and olive oil. Blend until smooth. Season with salt and pepper.
5. 05Heat a 12-inch skillet over medium heat. Add enough olive oil to coat the bottom.
6. 06Once oil is hot, add torn bread and toast, stirring often, until golden and crisp, 4-5 minutes. Transfer to a paper towel-lined plate and season with salt.
7. 07Once chicken is cool enough to handle, remove meat from bones and skin, discarding bones and skin. Shred meat into bite-sized pieces.
8. 08Add lettuce, fennel, snap peas, radishes, chicken, and three-quarters of the dressing to a large bowl. Toss well. Season with salt if needed.
9. 09Plate salad with croutons, fresh dill, remaining dressing, and cracked black pepper over top.

Fits

• Gluten-free