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Lemon Dijon Chicken and Butter Lettuce Salad
with avocado / radishes / pistachios / pickled shallots

Active: 35 Total: 50

The vinaigrette for tonight's meal serves two purposes - first as a marinade for chicken and then as the dressing to flavor the finished salad.
Smarts: Butterhead lettuce is very tender with thin leaves, so you can leave the leaves intact and just arrange the salads on top of the whole leaves.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Lemon Dijon Vinaigrette:
  • Vinegar, red or white wine - 3 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 Tbsp (use whole grain mustard if you have it)
  • Honey - 1 Tbsp
  • Oil, olive - 3 Tbsp
Lemon Dijon Chicken:
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Lemon Dijon Vinaigrette (ingredients listed separately) - 4 Tbsp
  • Oil, cooking - 1 Tbsp
Butter Lettuce Salad:
  • Shallots - 2 cloves , sliced
  • Vinegar, red or white wine - 3 Tbsp
  • Radishes - 8 , sliced
  • Green onions - 1 stalk , chopped, white and green parts combined
  • Avocados - 1 , sliced
  • Butter lettuce - 10 oz , leaves torn (sub any salad greens)
  • Pistachios, shelled - 1/4 cup (look for pre-shelled pistachios or sub any type of nuts)
  • Lemon Dijon Vinaigrette (ingredients listed separately) - 5 Tbsp

Choose Cooking Method

Prep

  1. Pickle shallots - Thinly slice shallots. Combine with vinegar (portion for shallots). (Can be done up to 3 days ahead)

  2. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Marinate chicken - Combine chicken with vinaigrette (portion for chicken) and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done up to 1 day ahead)

  4. Radishes / Green onions / Avocados - Prep as directed.

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Make

  1. Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.

  2. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.

  3. Brush grates with cooking oil and place chicken over direct heat. Sear until grill marks appear on both sides.

  4. Move chicken to indirect heat and close the lid. Continue cooking until chicken is cooked through (internal temperature of 165F / 74C degrees).

  5. Transfer chicken to a plate and let rest, covered, for 5 minutes.

  6. Drain vinegar off pickled shallots.

  7. Assemble salads by spreading lettuce out on serving plates (if the leaves are large, you can gently tear them into smaller pieces). Top with pickled shallots, radishes, green onions, avocados, and pistachios. Top salads with chicken and then drizzle with vinaigrette (portion for salad). Enjoy!

Prep

  1. Pickle shallots - Thinly slice shallots. Combine with vinegar (portion for shallots). (Can be done up to 3 days ahead)

  2. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Marinate chicken - Combine chicken with vinaigrette (portion for chicken) and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done up to 1 day ahead)

  4. Radishes / Green onions / Avocados - Prep as directed.

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Make

  1. Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.

  2. Heat a skillet with oil over medium-high heat. Add chicken and sear on both sides. Reduce heat to medium and cover chicken with a lid or foil. Continue cooking until chicken is cooked through, 165F / 74C degrees, 5 to 7 minutes more.

  3. Transfer chicken to a plate and let rest, covered, for 5 minutes.

  4. Drain vinegar off pickled shallots.

  5. Assemble salads by spreading lettuce out on serving plates (if the leaves are large, you can gently tear them into smaller pieces). Top with pickled shallots, radishes, green onions, avocados, and pistachios. Top salads with chicken and then drizzle with vinaigrette (portion for salad). Enjoy!


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