Chicken, Pear, and Blue Cheese Salad with Crispy Shallots and Almonds
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Ingredients & Equipment
What we send
- 4chicken thighs
- 2heads little gem lettuces
- 1d'Anjou pear
- 1/8 ouncechives
- 2 tablespoonssliced almonds
- 1 packetsour cream
- 1 tablespoonChampagne vinegar
- 1 ouncecrumbled blue cheese
What You’ll Need
- canola oil
- 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, then arrange skin-side up. Roast until skin is crisp and chicken is cooked through and no longer pink, 25-35 minutes.
While chicken roasts, halve little gem lengthwise, rinse thoroughly, and pat dry with paper towel. Tear leaves into bite-size pieces, discarding tough stems. 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; then, using your fingers, gently separate shallot rings.
Place almonds in a small pot over medium-high heat. Toast, stirring frequently, until golden brown and fragrant, 3-5 minutes. Remove pot from heat. Transfer 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 canola 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, 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. Remove and discard skin from chicken (it helped keep the meat moist as it cooked, but could create a chewier texture in your salad, so we recommend removing it), then shred using 2 forks or roughly chop, discarding bones.
Plate chicken, pear, and blue cheese salad
To bowl with blue cheese dressing, add shredded chicken and little gem; 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!