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Ingredients
Kosher salt
1 clove garlic
4 chicken thighs, skin on
2 chicken breasts, skin on
2 teaspoons red-wine vinegar
3 tablespoons orange juice
1 tablespoon Dijon mustard
3 teaspoons chopped tarragon
1 teaspoon ground cumin
Pinch Aleppo pepper
3 tablespoons extra virgin olive oil, more for greens
¼ cup whole-milk yogurt
1 romaine heart in 2-inch pieces
2 handfuls red-leaf lettuce
20 mint leaves
8 icicle radishes, thinly sliced
½ pound green beans, blanched
Nutritional analysis per serving (4 servings)
11 grams carbs; 265 milligrams cholesterol; 785 calories; 27 grams monosaturated fat; 11 grams polyunsaturated fat; 15 grams saturated fat; 58 grams fat; 4 grams fiber; 1115 milligrams sodium; 53 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.
- Step 2
In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.
- Step 3
In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into ⅛-inch slices. Pull meat from thighs.
- Step 4
Arrange chicken over greens and spoon dressing on top. Serve.
Private Notes