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.
Pickle shallots - Thinly slice shallots. Combine with vinegar (portion for shallots). (Can be done up to 3 days ahead)
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)
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)
Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
Brush grates with cooking oil and place chicken over direct heat. Sear until grill marks appear on both sides.
Move chicken to indirect heat and close the lid. Continue cooking until chicken is cooked through (internal temperature of 165F / 74C degrees).
Transfer chicken to a plate and let rest, covered, for 5 minutes.
Drain vinegar off pickled shallots.
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
Pickle shallots - Thinly slice shallots. Combine with vinegar (portion for shallots). (Can be done up to 3 days ahead)
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)
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)
Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
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.
Transfer chicken to a plate and let rest, covered, for 5 minutes.
Drain vinegar off pickled shallots.
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!