Chicken, Pear, and Blue Cheese Salad with Crispy Shallots and Almonds
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 4boneless skinless chicken thighs
- 2romaine hearts
- 1d'Anjou pear
- 1/8 ouncechives
- 2 tablespoonssliced almonds
- 1 ouncesour cream
- 1 tablespoonChampagne vinegar
- 1 ouncecrumbled blue cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 6" small pot
- Tree Nuts
Roast chicken thighs
Preheat oven to 450°F. Line a baking sheet with foil. Pat chicken dry with paper towel and place on prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired. Roast until chicken is cooked through and no longer pink, 14-16 minutes.
While chicken roasts, halve romaine hearts lengthwise and rinse thoroughly; trim and discard tough stems, then pat dry with paper towel. Tear leaves into bite-size pieces. Rinse remaining produce. Slice off rounded sides of pear, discarding core, and cut into ½-inch pieces. Thinly slice chives. Peel shallot and thinly slice into rings; using your fingers, gently separate shallot rings.
Place almonds in a small pot over medium-high heat. Toast, stirring frequently to prevent burning, until golden brown and fragrant, 3-5 minutes. Remove pot from heat. Transfer toasted almonds to a bowl and set aside for serving. Wipe pot clean for the next step.
Return pot from almonds to medium-high heat with 3 tablespoons olive oil. When oil is shimmering, add 1 shallot ring to pot. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry all shallot rings, stirring to prevent burning, until lightly browned and crisp, about 5 minutes. Remove pot from heat. Using a slotted spoon, transfer crispy shallots to a paper towel–lined plate to drain.
Make dressing and shred chicken
In a large bowl (big enough for the salad), whisk together sour cream, Champagne vinegar, half of blue cheese, half of chives, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Once roasted, shred chicken using 2 forks or roughly chop.
Plate chicken, pear, and blue cheese salad
To bowl with blue cheese dressing, add shredded chicken and romaine; toss to coat, then divide salad between serving plates. Top with pear, toasted almonds, crispy shallots, remaining chives, and remaining blue cheese. Open up a bottle of wine, and dig in!