Chicken And Egg Salad

A delicious take on a classic salad from Roger Mooking featuring some unique twists, like pineapple-marinated chicken and artichokes.
Directions for: Jerusalem Artichoke Nicoise Salad with Roasted Chicken

Ingredients

Roasted Jerusalem Artichokes a

2 chicken breasts, skin on, bone in

1 Tbsp vegetable oil

1 lb(s) Jerusalem artichokes, sliced 1/4 - 1/2 inch thick

2 cup pineapple juice

Jerusalem Artichoke Nicoise Sa

lb(s) green beans, trimmed and blanched in salted water

3 ripe tomatoes, cut into 8ths

small red onion, julienned

cup kalamata olives

4 eggs, hard boiled, peeled and quartered

lemon, juiced

3 Tbsp olive oil

salt and pepper

Directions

Roasted Jerusalem Artichokes a

1. Place chicken and pineapple juice in a baking dish. Marinate for a minimum of 30 minutes, maximum 24 hours.

2. Preheat oven to 350F.

3. Heat oil in a cast iron pan over medium to high heat. Once oil is hot, add Jerusalem artichokes to the pan, season with salt and pepper.

4. Once golden brown, turn over and cook the other side, remove from pan and set aside.

5. Place chicken in the same hot pan, skin side down. Once skin is crisp, golden and lightly charred, turn over.

6. Add reserved Jerusalem artichokes to the pan and place in oven until cooked, approximately 25 minutes.

7. Remove from oven and allow Roasted Chicken Breast to rest for 10 minutes before slicing.

Jerusalem Artichoke Nicoise Sa

1. To assemble, place Roasted Jerusalem Artichokes and green beans on a plate.

2. Scatter tomatoes, onions and olives over green beans and Jerusalem Artichokes and place sliced Roasted Chicken Breast in centre.

3. Place hard-boiled eggs around Roasted Chicken Breast.

4. Whisk lemon juice, olive oil, salt and pepper in a bowl, drizzle over Jerusalem Artichoke Nicoise Salad and serve.

See more: Vegetables, Roast, Chicken, Olives, Eggs/Dairy, Salad, Dinner, Lunch, Summer, Main