SERVES 4
Whenever I ordered a salad at a restaurant and it arrived filled to the brim with croutons, I always wondered, Why buy a salad at a restaurant when I can make a better one at home? For this salad, the croutons have a special role, while the chicken plays its own important part. The salad is mixed with a flavorful vinaigrette. This is one of those rustic homemade recipes I love!
INGREDIENTS:
FOR THE CHICKEN
5 deboned chicken thighs, with skin
1 cup arugula
FOR THE VINAGRETTE
⅛ cup red wine vinegar
¼ cup olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
FOR THE CROUTONS
1 pound old rye bread
½ cup olive oil
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons dried basil
pepper
2 tablespoons garlic powder
salt
¼ cup almonds, sliced and toasted
PREPARATION:
1. Preheat the oven to 375°F.
2. Place the chicken thighs on a medium-size baking tray and season with salt and pepper. Roast the chicken in the oven for 25 minutes. Take the tray out and let the chicken cool, making sure to save the remaining chicken juice.
3. Toss the chicken with the arugula.
4. To make the vinaigrette, whisk together the vinegar, oil, mustard, and garlic in a bowl. Set aside.
5. To make the croutons, preheat the oven to 400°F.
6. Cut the bread into 1-inch squares. In a bowl mix the olive oil with the herbs, pepper, garlic powder, and salt. Place the bread in a bowl, drizzle with the seasoned olive oil. Then place the bread on a baking tray and leave it in the oven for 12 to 15 minutes, or until the bread is toasted and hard.
7. Toss the arugula and chicken salad with the dressing.
8. Top with the croutons and sliced almonds.