Salad With Stone Fruit, Blue Cheese and Chicken Skin Recipe

Name: Salad With Stone Fruit, Blue Cheese and Chicken Skin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon salt, more to season the salad; 2 tablespoons sugar; Pinch ground black pepper, more to season the salad; Pinch garlic powder; Pinch yellow mustard seeds; Pinch celery seeds; Pinch ground coriander; Skins from 2 unsplit chicken breasts, meat reserved for other use; 1/2 small red onion, thinly sliced; 1/4 cup pecan pieces, toasted; 3 tablespoons cider vinegar; 1/4 cup canola oil; Black pepper; 1/4 teaspoon honey, or as needed; 2 cups mixed bitter lettuces, such as escarole, frisee, radicchio and/or purslane; 1 cup mixed soft herbs, such as parsley, basil and/or chives; 2 plums or 1 peach, cut into wedges; 2 ounces crumbled blue cheese

Servings: persons

1 tablespoon salt, more to season the salad
2 tablespoons sugar
Pinch ground black pepper, more to season the salad
Pinch garlic powder
Pinch yellow mustard seeds
Pinch celery seeds
Pinch ground coriander
Skins from 2 unsplit chicken breasts, meat reserved for other use
1/2 small red onion, thinly sliced
1/4 cup pecan pieces, toasted
3 tablespoons cider vinegar
1/4 cup canola oil
Black pepper
1/4 teaspoon honey, or as needed
2 cups mixed bitter lettuces, such as escarole, frisee, radicchio and/or purslane
1 cup mixed soft herbs, such as parsley, basil and/or chives
2 plums or 1 peach, cut into wedges
2 ounces crumbled blue cheese

1
Combine 1 tablespoon salt, the sugar, a pinch of black pepper and the rest of the spices and rub on chicken skin.
2
Cover and refrigerate 4 hours.
3
Rinse the skins and thoroughly pat dry.
4
Heat the oven to 275 degrees.
5
Place a flat rack on a sheet pan and spread the skins on the rack.
6
Bake until skins have rendered their fat and are golden brown and crisp, about 1 hour 15 minutes.
7
Remove from oven and cool.
8
Soak the red onion in ice water for 30 seconds; drain and blot dry.
9
Combine the onion, pecans, vinegar and oil in a bowl and mix thoroughly.
10
Season with salt, pepper and honey to taste.
11
Toss the lettuce and herbs in the bowl to lightly coat with the dressing.
12
Divide the salad between two bowls.
13
Top each with an equal amount peaches and blue cheese.
14
Garnish each with a crisped chicken skin.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon salt, more to season the salad, 2 tablespoons sugar, Pinch ground black pepper, more to season the salad, Pinch garlic powder, and more.

Yes, Salad With Stone Fruit, Blue Cheese and Chicken Skin falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad With Stone Fruit, Blue Cheese and Chicken Skin

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