Sauteed Herbed Chicken Salad

Name: Sauteed Herbed Chicken Salad
Yield: 6 servings
Ingredients: 4 tablespoons safflower or peanut oil; 4 to 5 large mushrooms (about 8 ounces), cut into ½-inch pieces (about 3 cups); 4 ears sweet corn, husked and the kernels cut off the cob (about 3 cups kernels); 1 ½ teaspoons salt; 1 ½ teaspoons freshly ground pepper; 6 breasts of chicken (3 whole breasts, split), cleaned (about 6 ounces each); 2 teaspoons herbes de Provence; 3 to 4 cloves garlic, peeled, crushed and finely chopped (2 teaspoons); 2 tablespoons corn or safflower oil; 1 tablespoon white-wine vinegar; 2 teaspoons Dijon mustard; ½ teaspoon salt; ½ teaspoon freshly ground pepper; 1 head red-leaf lettuce, leaves cut into 2-inch pieces, washed and thoroughly dried (about 12 cups lightly packed)

By Jacques Pépin

Published August 3, 1991

Total Time: 20 minutes
Rating: 4(6)
Comments: Read comments

Featured in: Food; The Composed Salad

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Ingredients

Yield:Six servings

4 tablespoons safflower or peanut oil
4 to 5 large mushrooms (about 8 ounces), cut into ½-inch pieces (about 3 cups)
4 ears sweet corn, husked and the kernels cut off the cob (about 3 cups kernels)
1 ½ teaspoons salt
1 ½ teaspoons freshly ground pepper
6 breasts of chicken (3 whole breasts, split), cleaned (about 6 ounces each)
2 teaspoons herbes de Provence

THE DRESSING

3 to 4 cloves garlic, peeled, crushed and finely chopped (2 teaspoons)
2 tablespoons corn or safflower oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper
1 head red-leaf lettuce, leaves cut into 2-inch pieces, washed and thoroughly dried (about 12 cups lightly packed)

Ingredient Substitution Guide

Preparation

Step 1
Heat 3 tablespoons of the oil in a large skillet. Add the mushroom pieces and saute for about 1 minute. Add the corn and saute for another 2 minutes. Stir in ½ teaspoon each of the salt and pepper and set aside.
Step 2
Rub the chicken on both sides with the herbes de Provence and the remaining teaspoon each of salt and pepper. Sprinkle the remaining tablespoon of oil on top.
Step 3
Heat 1 large or 2 smaller heavy cast iron or thick aluminum skillets. When very hot, add the chicken and saute over high heat for about 2 to 2 ½ minutes on each side. Remove from heat and set aside in the pan, covered, for 5 minutes. (This step is important to assure that the chicken will be tender; it will continue to cook in its own juices while you make the salad.)
Step 4
Place the dressing ingredients in a salad bowl and mix thoroughly. When ready to serve, add the lettuce and toss well. Divide among six plates and sprinkle the mushrooms and corn on top. Slice the chicken breasts and arrange them (along with any juices) around or on top of the salad. Serve immediately.

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