25 minutes
A refreshing salad with roasted chicken, crisp chicken skin croutons, and a flavorful green aioli dressing.
Stale Crusty Bread, cut into 1-inch cubes
0 oz
Roasted Chicken, skin removed and chopped
each
0.25 fluid ounces
teaspoons
Garlic Clove, grated or minced
each
teaspoons
Fresh Tarragon Leaves
0 oz
each
each
0 oz
Fresh Vegetables, halved cherry tomatoes, sliced cucumber, grated carrot, or a combination
cups
1. Prepare Croutons
Preheat your oven to 350°F. Toss bread cubes and chicken skin with 2 tablespoons of olive oil, ¼ teaspoon of salt, and freshly ground black pepper. Spread evenly on a rimmed baking sheet and bake for 12 to 15 minutes until golden brown and crisp.
2. Make Green Aioli
In a blender, combine grated garlic, ¼ teaspoon of salt, lemon juice, basil leaves, tarragon leaves, egg, and egg yolk. Blend and slowly drizzle in ¾ cup of olive oil to emulsify until smooth and creamy.
3. Assemble Salad
Toss arugula and fresh vegetables with a splash of lemon juice, olive oil, salt, and pepper. Arrange on a platter, top with shredded chicken, and scatter with croutons. Drizzle with green aioli and serve immediately.
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