Nothing says summertime like a big family-style meal full of seasonal produce. Plump strawberries stand out as bright gems in this salad. The compounds that form strawberries’ red color are considered anti-carcinogenic, which are substances that help prevent cancer. Haricot verts, French for green beans, add a fresh crunch and dose of vitamins A and C.
Roast Chicken & Bread Salad with Haricots Verts & Strawberries
1 chicken (3 lb./1.5 kg), cut into 8 serving pieces
5 Tbs. (3 fl. o.z/80 ml) olive oil
Salt and freshly ground pepper
8 oz. (250 g) haricots verts or thin green beans
1/2 loaf crusty Italian bread, cut into 1-inch (2.5-cm) cubes
1 shallot, minced
2 Tbs. red wine vinegar
2 Tbs. dried currants
1/4 tsp. Dijon mustard
1 pint (8 oz./250 g) strawberries, hulled and thinly sliced
Preheat the oven to 400°F (200°C). Brush the chicken pieces with 2 Tbs. oil and place them on a baking sheet. Season well with salt and pepper and roast until an instant-read thermometer inserted into the thickest part of the thigh, not touching bone, reads 170°F (77°C), about 1 hour. Remove from the oven and reduce the oven temperature to 350°F (180°C).
Meanwhile, bring a saucepan of water to a boil over high heat. Add 1/2 tsp. salt and the haricots verts and blanch just until slightly tender, about 2 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain and set aside.
Toss the bread with 1 Tbs. of the oil and season with salt and pepper. Arrange the bread in a single layer on a baking sheet and bake until golden-brown, stirring once or twice, about 12 minutes.
In a small bowl, stir together the shallot, red wine vinegar, currants, and mustard. Slowly whisk in the remaining 2 Tbs. oil and season with salt and pepper to make a vinaigrette.
Place the haricots verts, strawberries, and croutons in a large bowl and add the vinaigrette. Toss to coat well and arrange on a large platter. Nestle the chicken pieces into the bread salad and serve. Serves 6 to 8.
Find more wholesome recipes for every day of the year in our new cookbook, Healthy Dish of the Day, by Kate McMillan.