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Roast Chicken, Arugula, and Citrus-Marinated Olives Salad
WHITNEYKATHERINE20945Description
This is a hearty salad that is a perfect main course for a family-style party. You can prep the olives up to two weeks ahead and their flavor will only develop and get better with time. Just make sure you take them out of the fridge at least 15 minutes before serving, so the oil can come to room temperature. Mature arugula (as opposed to the bagged baby arugula) is spicy and hearty enough to hold its shape well after it has been dressed, and will still look sharp when your guests go back for seconds…
Ingredients
- 1/2 cup olive oil
- 1 bay leaf
- 1 Tbsp. whole black peppercorns (crushed)
- 4 Tbsp. fresh tarragon (chopped)
- 3 cups Castelvetrano olives (pitted)
- 28 oz. boneless chicken breasts (skin on)
- kosher salt
- 3/4 cup grapeseed oil
- 1/4 cup tarragon (roughly chopped)
- 1/2 lemon
- 1/2 lb. arugula (mature, washed and dried)
Directions
- Heat the olives, orange zest, olive oil, bay leaf, and peppercorns in a saucepan. When the oil reaches a boil, lower the heat and simmer for 30 minutes. Add 2 tablespoons of the tarragon and remove from the heat.
- Preheat the oven to 350°F (175°C). Pat the chicken breasts dry with a paper towel and set aside. Don’t skip this step, or you won’t get a nice crispy skin. Season with salt and light coating of cracked black pepper.
- Heat a large ovenproof sauté pan or cast-iron skillet over medium heat. After 5 minutes, add the grapeseed oil, swirl it around in the pan, and add the chicken breasts, skin side down. To get a nice sear on the skin, push the breasts down in the pan for a few seconds, and then allow the chicken to cook for 10 minutes without moving or flipping them.
- Put the arugula on a large, shallow platter or in a serving bowl. Squeeze the lemon over the arugula and drizzle with 1 tablespoon of the oil from the marinated olives. Season with salt and cracked black pepper, and use your hands to gently toss, making sure all the leaves are coated.
- Slice the chicken breasts into ½-inch (12-mm) slices and arrange on top of the arugula, tucking the slices into the leaves. Using a slotted spoon, top with the marinated olives. If you have extra, just place those in a separate bowl off to the side, so guests can add more if they like. Top with the remaining 2 tablespoons tarragon and serve.
NutritionView More
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Calories490Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol65mg22% |
Sodium660mg28% |
Potassium600mg17% |
Protein23g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber3g12% |
Sugars<1g |
Vitamin A20% |
Vitamin C20% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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