Salmon with Lentils

Instead of bacon, top your salad with crispy chicken skins.
Directions for: CLT Salad

Ingredients

1 head romaine, cut into 1 inch slices

1 cup grape tomatoes

2 avocados, cut into chunks

cup Simple Ranch Dressing, recipe follows

3 - 4 Crispy Chicken Skins, recipe follows, each piece snapped into thirds

Simple Ranch Dressing

1 cup mayonnaise

cup buttermilk

cup sour cream

cup flat-leaf parsley leaves, minced

2 Tbsp minced fresh chives

1 Tbsp white vinegar

2 tsp Worcestershire sauce

tsp kosher salt

tsp freshly ground black pepper

Crispy Chicken Skins

6 large skin-on chicken breasts

1 tsp kosher salt

1 tsp lemon pepper

tsp dried thyme

tsp dried rosemary

Directions

1. Add the romaine, tomatoes and avocados to a large bowl. Drizzle over the Simple Ranch Dressing and toss. Tip the salad onto a platter and garnish with the Crispy Chicken Skins.

Simple Ranch Dressing

1. Combine the mayonnaise, buttermilk, sour cream, parsley, chives, vinegar, Worcestershire sauce, salt and pepper in a bowl. Chill for a couple of hours before serving.

Crispy Chicken Skins

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.

3. Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.

4. Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

See more: Salad, Chicken, Tomatoes, Vegetables