This summer salad is something you will want to make all summer long!
For the Chicken:
2 bone-in and skin-on chicken breasts
1 ½ teaspoons extra virgin olive oil
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
For the Salad:
8 slices Perfect Oven Bacon, method follows
8 ounces Romaine lettuce
1 pint cherry tomatoes, cut in half
1 cup raspberries
1/2 cup fresh English peas (fresh if nicely sweet, otherwise blanched in boiling water for 1 minute)
½ cup sliced English or Persian cucumbers
½ cup sliced radishes
1 – 2 avocados, cut into chunks
Freshly ground black pepper
For the dressing:
¾ cup light olive oil
3 tablespoons finely chopped chives
2 tablespoons fresh lemon juice
2 tablespoons minced shallots
2 tablespoons apple cider vinegar
1 large egg
2 garlic cloves, pressed
1 teaspoon hot sauce
½ teaspoon lemon zest
½ teaspoon kosher salt
1 cup raspberries
2 tablespoons water, optional
Make the sizzling everyday roasted chicken breasts:
Preheat oven to 375°F.
Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper.
Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top.
Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes
Make the Perfect Oven Bacon:
Preheat oven to 350°F. Line a sheet pan with parchment paper. Place the bacon flat on the sheet pan. Cook in the oven for 20 to 25 minutes, or until the bacon reaches your preferred crispiness.
Make the dressing:
In a wide mouth mason jar, using an immersion blender to blend, add all of the ingredients aside from the raspberries and blend until thoroughly combined and emulsified. Add the raspberries and blend until smooth, about 1 minute. If needed, add 2 tablespoons of water to thin the dressing – if your raspberries are sufficiently juicy you probably won’t need this step. Cover and refrigerate to allow the dressing to thicken while you make the salad.
Assemble the Salad:
On a large platter, assemble the salad, starting with a bed of romaine. Season the greens with salt and drizzle with marinated red onion oil. Top with the sliced chicken chunks and arrange the bacon, cherry tomatoes, raspberries, English peas, cucumbers, radishes and avocado. Finish by adding Marinated Red Onions and a sprinkle of black pepper to garnish. Serve with the raspberry dressing.
Keywords: summer salad, raspberry summer salad