2020-04-01 Bon Appetit

20 – APRIL 2020

Home – Family Meal

4 SERVINGS

2 large skinless, boneless chicken

breasts (about 1¼ lb. total)

3 Tbsp. Diamond Crystal or 3½ tsp.

Morton kosher salt, plus more

1 lemon, halved

2 Tbsp. Dijon mustard

6 Tbsp. extra-virgin olive oil

Freshly ground black pepper

8 oz. green beans, trimmed

1 large head of Bibb lettuce

1 small bunch chives, sliced into

2"-long pieces

1 cup basil leaves

1 bunch radishes, trimmed, halved,

cut into wedges if large

1 cup torn peperoncini

1 avocado, thinly sliced

1. Place chicken in a large
   saucepan and pour in 4 cups
   cold water to cover; add 3 Tbsp.
   Diamond Crystal or 3½ tsp.
   Morton kosher salt. Bring to
   a gentle boil over medium heat,
   then immediately turn over chicken
   with tongs. Cover pot, remove from
   heat, and let chicken sit until an
   instant-read thermometer inserted
   into the thickest part registers
   150°, 5–10 minutes (depending
   on thickness of breast). Transfer
   chicken to a cutting board and let
   rest 10 minutes.


2. Meanwhile, squeeze lemon
   halves into a medium bowl. Whisk
   in mustard, then gradually stream
   in oil, whisking constantly until
   dressing is thick and emulsified.
   Season with salt and pepper.


3. Using a rolling pin, whack
   green beans on a cutting board
   until skins split and insides are
   softened but not pulverized.


4. Transfer beans to a medium
   bowl and drizzle in 2 Tbsp.
   dressing. Massage beans with
   your hands to break down
   further and coat; season with salt.


5. Separate lettuce leaves; toss in
   another medium bowl with chives
   and basil. Arrange on a platter.


6. Toss radishes, peperoncini, and
   1 Tbsp. dressing in the same bowl;
   season with salt. Slice chicken
   ¼"–½" thick; season with pepper.
   Arrange chicken, radish salad,
   green beans, and avocado on
   platter with lettuce as desired.
   Drizzle with more dressing; serve
   remaining dressing alongside.

Need an even quicker

dinner? Pick up

a rotisserie chicken.

Spring Chicken

Dinner Salad

Poaching skinless, boneless chicken
breasts in well-salted water yields
impossibly juicy and flavorful meat
that won’t dry out

RECIPE BY KAT BOYTSOVA