Butter Lettuce Salad with Roast Chicken and Herby Yogurt Dressing Recipe
A fresh and vibrant Butter Lettuce Salad with shredded roasted chicken breast, crisp vegetables, crunchy homemade sourdough croutons, and a creamy, herby Greek yogurt dressing infused with fresh basil, dill, and lemon zest. Perfect as a light side dish or a healthy meal.
- Prep Time: 20 minutes (plus 30 minutes for chicken to come to room temp)
- Cook Time: 45 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 1 (1 ½-lb) split chicken breast (bone-in, skin-on)
- Olive oil, for coating
- Kosher salt, to taste
Herby Yogurt Dressing
- 1 cup fresh basil leaves
- ½ cup fresh dill leaves, plus more for topping
- 1 small shallot, roughly chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup plain Greek yogurt
- ½ cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Salad
- 2.5 oz butter lettuce, torn
- 1 medium fennel bulb, trimmed and thinly sliced
- ½ lb snap peas, peeled and thinly sliced on a diagonal
- ¼ lb breakfast radishes, trimmed and thinly sliced
Croutons
- 4 oz sourdough bread, torn into bite-sized pieces
- Olive oil, to coat skillet
- Kosher salt, to taste
Instructions
- Prepare the Chicken: Preheat your oven to 425°F. Allow the chicken breast to come to room temperature for about 30 minutes to ensure even cooking. Place a sheet of parchment paper on a baking sheet, then place the chicken on the pan, skin side up. Coat the chicken generously with olive oil and season well with kosher salt. Roast in the oven for 40-50 minutes until the chicken is fully cooked through and skin is crispy.
- Make the Herby Yogurt Dressing: While the chicken roasts, combine the basil, dill, shallot, and lemon zest in a food processor. Pulse until finely chopped. Add lemon juice, Greek yogurt, and extra-virgin olive oil, and blend until smooth. Season the dressing with salt and freshly cracked black pepper to taste. Set aside to let flavors meld.
- Toast the Croutons: Heat a 12-inch skillet over medium heat and add enough olive oil to coat the bottom. Once the oil is hot, add the torn sourdough bread pieces. Toast, stirring frequently for 4-5 minutes, until the croutons are golden and crisp. Remove and transfer to a plate lined with paper towels to drain excess oil. Season with kosher salt while still warm.
- Shred the Chicken: After roasting, let the chicken rest until cool enough to handle. Discard skin and bones, then shred the meat into bite-sized pieces using your hands or forks.
- Assemble the Salad: In a large mixing bowl, combine the torn butter lettuce, sliced fennel, snap peas, radishes, and shredded chicken. Add about three-quarters of the herby yogurt dressing and toss everything well to coat evenly. Taste and adjust seasoning with additional salt if needed.
- Serve: Plate the salad and scatter the toasted sourdough croutons on top. Drizzle with the remaining dressing, garnish with extra fresh dill, and finish with a sprinkle of freshly cracked black pepper for an extra burst of flavor.
Notes
- Allowing the chicken to rest before shredding helps keep the meat moist and flavorful.
- For a gluten-free option, substitute sourdough bread with gluten-free bread for croutons.
- The herby yogurt dressing can be made a day in advance to deepen the flavors.
- Use a food processor for the dressing to ensure a smooth consistency, but a blender works as well.
- Removing snap pea strings before slicing improves texture and bite.