Kori’s Salsa Verde Chicken Salad


Kori’s Salsa Verde Chicken Salad

With capers, cannellini beans, Parmigiano Reggiano and arugula -

serve with Two Old Dogs Sauvignon Blanc

Salsa Verde:

1 Handful of Parsley - stemmed

1 T capers

1 clove garlic

1 lemon - zest and juice

1 tsp red chili pepper flakes

Olive Oil

Put all of the ingredients in a glass jar and use a hand blender to puree and emulsify.  Cover jar with a lid and refrigerate.  This can be made a day ahead.   (This can also be done in a blender.)

Chicken: - 24 hour dry brine

Boneless, skinless chicken - 3 breasts and/or 6 thighs Salt & Pepper Olive Oil

Season chicken well with salt and pepper and refrigerate for at least 12 hours and up to 2 days.  Bring to room temperature before cooking.  Heat a lightly oiled cast iron skillet, grill or grill pan and cook well - depending on thickness 3-5 minutes/side.  Let rest for 5 minutes, slice into bite sized pieces and toss in a bowl with some of the salsa verde, just enough to coat the chicken.  Set aside. (left-over grilled or BBQ d chicken can also be used)

Cannellini Beans and capers:

1 can of Cannellini Beans - drained

1/4 C Capers

1/4 tsp Red chili pepper flakes

White wine – about 1/4 cup

Combine beans, capers, chili pepper flakes and wine in a pot, bring to a simmer and cook until wine has evaporated - add salt to taste, remove from heat.  Set aside to cool.

Assembly:

1 bag/container Arugula

1 handful Parsley - stemmed, leaves only Parmigiano Reggiano - shaved

Spread arugula leaves on a large platter, season with salt and pepper.  To the cooled bean mixture, add most of the parsley (reserve a few leaves for the end), then scatter the beans on top of the arugula.  Do the same with the salsa verde chicken.  Sprinkle with Parmigiano and remaining parsley.  Drizzle with reserved salsa verde.  Serve as is in layers or toss to incorporate.

Alternately, this dish can be served hot or cold, and easily simplified -  put salsa verde chicken in the bottom of a large bowl, add the bean mixture, then parsley and top with Arugula. Toss well before serving. Drizzle with remaining salsa verde and Parmigiano.

Serve with a chilled bottle of Two Old Dogs Sauvignon Blanc.

Shopping List:

1 Bunch of Parsley

1 Jar of Capers

Garlic

Lemon

Red chili pepper flakes

Olive Oil

Chicken - boneless, skinless

1 can of Cannellini Beans

White Wine

Arugula

Parmigiano Reggiano

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