Pan-Roasted Chicken with Blistered Tomato Salad, Buttermilk Dressing, and Sourdough Breadcrumbs
Craving more filling, flavorful salads in the New Year? Chef Shanna's got you covered. Here, she whips up a creamy, tangy buttermilk-chive dressing, then tosses in tender mixed greens. It's the perfect counterpoint for spice-rubbed chicken breasts, blistered grape tomatoes, and golden, crispy sourdough breadcrumbs.
- 12 ounces mixed lettuces
- 1/4 ounce chives
- 3 slices sourdough bread
- 3/4 pint grape tomatoes
- 4 boneless skin-on chicken breasts
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon white wine vinegar
- 2 ounces buttermilk
- olive oil
- kosher salt
- black pepper
Preheat oven to 450ºF. Rinse all produce. Pat mixed lettuces dry with paper towel. Cut chives crosswise into .25-inch pieces. Cut or tear sourdough into pea-size pieces, then transfer to a small bowl and toss with 1 tablespoon olive oil, .25 teaspoon salt, and pepper as desired. Set aside until Step 4.
Line a baking sheet with foil. Add whole grape tomatoes to 1 half of prepared baking sheet (to make room for the breadcrumbs in Step 4), then toss with 1.5 tablespoons olive oil, .25 teaspoon salt, and pepper to combine. Roast until beginning to soften, 7-8 minutes. Meanwhile, pat chicken dry with paper towel; season all over with half of spice mix, 1 teaspoon salt, and pepper.
Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken skin-side down. Sear, working in batches and adding oil in between as needed, until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest.
While chicken cooks, once tomatoes are beginning to soften, add sourdough breadcrumbs to other half of baking sheet; arrange in a single layer. Continue roasting until tomatoes are blistered and breadcrumbs are golden brown and crisp, 5-8 minutes more.
While breadcrumbs and tomatoes cook, in a large bowl (big enough for the salad), whisk together white wine vinegar, buttermilk, half of chives, remaining spice mix, 2 tablespoons olive oil, .5 teaspoon salt, and pepper as desired. Add mixed lettuces to bowl with dressing and toss to coat.
Cut rested chicken into .25-inch slices. Divide salad with buttermilk dressing among serving plates and top with blistered tomatoes, pan-roasted chicken, and sourdough breadcrumbs. Garnish with remaining chives. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.