Servings: 4
Prep Time: 10 minutes
Total Time: 1 hour 15 minutes
Ingredients:
– 1 lb. bone-in, skin-on chicken breasts (1 large or 2 small)
– 2 tsp. kosher salt, divided
– 3/4 tsp. finely ground black pepper, divided
– 1/4 cup plus 3 tbsp. extra-virgin olive oil, divided
– 6 oz. white country-style bread, torn into 3/4″ pieces
– 1 clove garlic, finely chopped
– 2 tbsp. red wine vinegar
– 1 tsp. Dijon mustard
– 6 oz. mixed greens
– 4 oz. asparagus, sliced on a diagonal into 2″ pieces
– 4 oz. snap peas, sliced in half on a diagonal
– 1/4 cup fresh dill, plus more for serving
– 1/4 cup fresh mint leaves, plus more for serving
Directions:
1. Preheat the oven to 400°F. Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Pour 1 tablespoon of oil into a large ovenproof skillet. Arrange the chicken in the pan skin side down. Cook over medium heat, undisturbed, until golden brown on the bottom, for 8 to 10 minutes. Turn and continue to cook until lightly browned on the bottom, for 2 to 3 minutes. Turn the chicken on its side and cook until lightly browned for 1 to 2 minutes more.
3. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 165°F, for 20 to 30 minutes more. Transfer the chicken to a cutting board and let it cool for at least 10 minutes.
4. In a large bowl, toss the bread with 2 tablespoons of oil and 1/2 teaspoon salt. Spread the bread on a large metal baking sheet, reserving the bowl.
5. Bake the croutons until golden brown and crisp, for 8 to 10 minutes. Let them cool.
6. Remove the skin from the cooled chicken and discard. Shred the meat into bite-sized pieces and transfer to the reserved bowl.
7. In another large bowl, whisk together the garlic, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. While whisking constantly, stream in the remaining 1/4 cup oil until emulsified.
8. Transfer about one-third of the dressing to the bowl with the chicken. Add the croutons and toss to combine.
9. Add the greens, asparagus, peas, dill, and mint to the remaining dressing and toss to coat. Arrange on a platter or divide among plates. Top with the chicken, croutons
