Salad With Stone Fruit Blue Cheese And Chicken Skin Recipes

SALAD WITH STONE FRUIT, BLUE CHEESE AND CHICKEN SKIN

Steps:

• Combine 1 tablespoon salt, the sugar, a pinch of black pepper and the rest of the spices and rub on chicken skin. Cover and refrigerate 4 hours. Rinse the skins and thoroughly pat dry. Heat the oven to 275 degrees. Place a flat rack on a sheet pan and spread the skins on the rack. Bake until skins have rendered their fat and are golden brown and crisp, about 1 hour 15 minutes. Remove from oven and cool.
• Soak the red onion in ice water for 30 seconds; drain and blot dry. Combine the onion, pecans, vinegar and oil in a bowl and mix thoroughly. Season with salt, pepper and honey to taste. Toss the lettuce and herbs in the bowl to lightly coat with the dressing. Divide the salad between two bowls. Top each with an equal amount peaches and blue cheese. Garnish each with a crisped chicken skin.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.