Patti and Alyce’s Spring Chicken Salad

When good friend and caterer Patti White needed quick ideas for a dinner menu for 40, I suggested including one of my favorite spring recipes, Asparagus Potato Salad. After looking over the photo of my dish, Patti wondered if we couldn’t just grill her lemon-marinated boneless chicken breasts, slice them thickly, and add them to the salad. I told her to come over the next morning so we could try it out. With a few twists and perky add-ons, we were soon eating a fine chicken salad for lunch and had a firm plan for her dinner event. You might make it just as we did, or perhaps you’ll add your own spin on a happy spring supper. The potato-asparagus mixture can be made a day ahead and brought to room temperature just before serving.

6 servings

Ingredients

Chicken and Marinade

Juice of one large lemon
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
3 large, boneless chicken breasts (about 6-ounces each)

Vinaigrette

2 large, plump cloves of garlic, minced
1/3 cup red wine vinegar
1/2 teaspoon each kosher salt and ¼ teaspoon fresh ground pepper
1/8 teaspoon crushed red pepper
2 tablespoons Dijon-style mustard
2/3 cup extra virgin olive oil

Vegetable Salad

1- lb (16 oz) new baby red potatoes cut in half or into quarters if potatoes are 2” or more
4 tablespoons olive oil, divided
Kosher salt and fresh ground black pepper
Pinch of crushed red pepper
1 teaspoon dry thyme
¾- pound (12 oz) fresh asparagus, trimmed and cut into 2” pieces
8- ounces button or other mushrooms, cut half or into quarters if large
2 large plump cloves of garlic, sliced
4 scallions, trimmed and thinly sliced at an angle (white and green parts)
1/2 cup chopped red bell pepper
12 cups fresh, baby spinach (about 12 oz)
1 cup fresh basil leaves (about 1 oz)
6 tablespoons (about 1.5 oz) grated Parmigiano-Reggiano (use large-holed grater) (garnish)
24 kalamata olives, pitted (about ¼ pound) (garnish)
12 cherry tomatoes, sliced in half (about ¼ pound) (garnish)
6 tablespoons minced chives, can include chive flowers (garnish)
6 fresh lemon wedges for serving ( 1 1/2 lemons)

Instructions

MARINATE THE CHICKEN: 2-4 hours ahead of serving: Whisk together the lemon juice, olive oil, and salt/pepper in a shallow, non-reactive container or bowl. Add the chicken. Turn it a time or two to coat. Cover and place in the refrigerator for 2-4 hours, turning it once or twice as it marinates.
PREHEAT THE OVEN TO 400F and set rack at center. Grease a half-sheet pan and set aside.
MAKE THE VINAIGRETTE: To a 4-cup measuring cup or medium bowl, add the vinegar, garlic, and salt and pepper; rest 5 minutes to dissolve salt. Whisk in the Dijon-style mustard. Slowly whisk in the olive oil. Taste and adjust seasonings. Set aside.
PREP POTATOES AND ROAST: Add potatoes to a large bowl; toss with 2 tablespoons of the olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and the crushed red pepper. Turn the potato mixture out onto the greased half sheet pan and, using tongs or your hands, turn them cut side down. Place in preheated oven and roast about 30 minutes or until golden brown and tender, turning over halfway through roasting time. Remove from oven and return to the large bowl.
WHILE THE POTATOES ROAST, SAUTÉ THE ASPARGUS, MUSHROOMS, AND GARLIC: Heat a deep skillet or sauté pan over medium-high heat. Add the other 2 tablespoons of olive oil and tilt the skillet around to coat. Add the asparagus and mushrooms. Sprinkle lightly with salt and pepper. Sauté, stirring, for about 5 minutes until vegetables are nearly tender, adding garlic slices about halfway through the cooking time. Remove from heat and turn asparagus mixture into the large bowl of potatoes. Stir gently. Tip in the scallions and chopped red pepper; mix. Pour in about 2 tablespoons of the reserved vinaigrette and stir once more gently. Taste and adjust seasonings, adding a little more vinaigrette as needed. The vegetables should be just coated well, not gloppy or dripping.
GRILL CHICKEN: Heat stovetop grill over medium heat. Drizzle olive oil on the pan in three rectangles, about 3”x6”. (Sort of the shape of the breasts.) Remove the chicken from the marinade and let drip back into its dish before placing on the hot grill. (Leave marinade in dish.) Grill about 2 minutes until dark grill marks appear and turn over. Drizzle reserved marinade over the breasts and cook for another 2 minutes or so. Flip chicken one last time; turn down heat to low and cover lightly. Cook until an instant read thermometer inserted in the thickest part of each breast reads 165F. Remove chicken to a plate to rest for 5 minutes. (You can begin to plate the salad now.) Slice each breast at an angle into 6 or 8 thick pieces. (Alternately, grill outdoors on gas grill; see link in post.)
PLATE SALAD: To each plate or shallow bowl, add about 2 cups fresh spinach along with a few fresh basil leaves and season with salt and pepper. Drizzle the spinach mixture lightly with vinaigrette. Place about a cup of the dressed potato-asparagus mixture just in front of or on top of some of the spinach leaves. Add 3-4 slices of chicken in front of the salad and drizzle with vinaigrette. If you have the juice from the chicken on the plate or cutting board, drizzle that over the chicken, too. Garnish each salad with a tablespoon or so of grated Parmigiano Reggiano, 4 kalamata olives, and 4 cherry tomato halves. Sprinkle with chives and more freshly ground black pepper. Serve immediately with a wedge of lemon to squeeze over salad.