Summer Goddess Chicken Salad

 

This salad recipe is from Bon Appétit. Honestly, the chicken isn’t cooked with special herbs or spices or in a particularly delicious way, so next time I’d probably just buy a rotisserie chicken or cooked, shredded chicken and save myself the trouble. I also had to use French fried onions because I’ve never seen fried shallots at the grocery store. And I threw in the rest of the avocado because why not. This was really good, though! 

8 oz. green beans, trimmed, halved crosswise 

kosher salt 

1 ear of corn, kernels removed (about 1 cup) 

2 skin-on, bone-in chicken breasts (about 1½ lb.), split, or 2 skinless, boneless chicken breasts 

1 oil-packed anchovy fillet (I used anchovy paste) 

¼ avocado 

¼ cup extra-virgin olive oil 

2 Tbsp. lactose-free sour cream 

1 tsp. finely grated lemon zest 

2 Tbsp. (or more) fresh lemon juice 

1 ½ tsp. red wine vinegar 

¾ cup finely chopped mixed tender herbs (such as basil, chives, parsley, mint, and/or chervil), divided, plus more for serving 

freshly ground black pepper 

¾ cup store-bought fried shallots, divided (I used French fried onions) 

2 small heads of tender lettuce (such as Little Gem or Bibb), leaves separated, torn if large 

Cook green beans in a large pot of boiling heavily salted water 30 seconds. Add corn and cook until beans are bright green and crisp-tender and corn is just barely tender, about 15 seconds. Using a spider or slotted spoon, transfer vegetables to a medium bowl of ice water; keep pot of water boiling. Let vegetables cool, then drain and transfer to a large bowl. 

Add chicken to pot; return water to a gentle boil. Reduce heat and cook at a bare simmer until juices run clear when thickest part of chicken is pierced with the tip of a small knife (an instant-read thermometer inserted into thickest part of chicken should register 150°; internal temperature will climb to 160° as chicken rests), 20–25 minutes for skin-on, bone-in breasts; 10–15 minutes for skinless, boneless breasts. Transfer chicken to a plate; let cool slightly. Shred meat into big pieces; discard skin and bones if present. Add shredded meat to bowl with vegetables. 

Purée anchovy, avocado, oil, sour cream, lemon zest, lemon juice, vinegar, ½ cup herbs, and ¼ cup water in a blender, adding more water to thin if needed, until smooth and thick (dressing should be the consistency of heavy cream); season with salt and pepper. Taste and add more lemon juice, salt, and/or pepper if needed (dressing should be bright and acidic). 

Toss chicken and vegetables with half of dressing, half of fried shallots, and ¼ cup herbs. Arrange lettuce on a platter; mound chicken salad on top. Drizzle with more dressing. Top with more herbs and remaining fried shallots. Serve with remaining dressing alongside.