Roast Chicken & Bread Salad with Haricots Verts & Strawberries

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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.

 


Williams-Sonoma Healthy Dish Of The Day
Find more wholesome recipes for every day of the year in our new cookbook, Healthy Dish of the Day, by Kate McMillan.

 

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