Active Time
35 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 4
© Kana Okada

How to Make It

Step 1    

Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour.

Step 2    

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool.

Step 3    

Roast the chicken for about 40 minutes, until cooked through. Let cool slightly, then discard the skin and thinly slice the meat.

Step 4    

In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper.

Step 5    

In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives. Add the dressing, toss well and serve.

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