Grilled Chicken Breast with Greens
While this dish may seem simple, it represents the Chez Panisse style of making something simple as well as possible. “This kind of ‘chicken salad’ of sorts can change with the seasons,” says Lulu chef David Tanis. “The base recipe is a grilled chicken breast, salad greens, and a seasonal vegetable garnish.”
Sunset Wine Club: Perfect Pairing
THE WINE: 2020 Lioco Chardonnay, Sonoma County, California.
TASTING NOTES: The nose transports you to an orchard full of green apples with hints of lemon pith, fresh cut green pineapple, and chamomile. The palate is uplifting with vibrant acidity.
WHY IT WORKS: Crisp and bright, this Sonoma County Chardonnay offers a cleansing finish to Lulu’s classic California flavors.
Find this bottle, and others just like it, at the Sunset Wine Club.
Find this recipe and more from Alice Waters in Sunset's feature about the new Lulu restaurant at L.A.'s Hammer Museum here.
How to Make It
1
Season the chicken breast with 1⁄2 tsp. salt and 1⁄2 tsp. pepper on both sides and rub with 1 tbsp. olive oil.
2
Preheat oven to 400°F. Toss beets in 1 tbsp. of olive oil and place on a foil-lined baking sheet. Bake until a fork pierces with ease, about 20 minutes. Set aside to cool.
3
Lay chicken breast skin-side down on a grill pan or cast-iron skillet over medium-high heat. Cook 4-5 minutes, until skin is golden. Flip the chicken and cook on the other side for 2 minutes, until firm to the touch. (A digital meat thermometer should register no more than 160°F.)
4
Remove chicken from pan and let it rest for 5 minutes before slicing.
5
In a small bowl, make a vinaigrette by combining the walnut oil, sherry vinegar, Dijon mustard, lemon juice, and remaining salt and pepper. Whisk until all ingredients are combined and the mixture emulsifies.
6
Place chicories in a salad bowl, sprinkle with a bit of salt, and dress with the vinaigrette.
7
Slice the chicken crosswise into 1⁄4-inch pieces. For each serving, place half of the dressed greens on a plate and lay some sliced chicken on top or on the side, drizzling a little vinaigrette on the chicken.
8
Garnish with toasted walnuts and roasted beets.
Ingredients
1 whole boneless chicken breast, skin on
1 tsp sea salt, divided
1 tsp fresh black pepper, divided
2 tbsp olive oil, divided
2 red or yellow beets, peeled and quartered
2 tbsp walnut oil
1 tbsp sherry vinegar
1 tsp Dijon mustard
1 tsp fresh lemon juice
3 cups loosely packed chicories (like radicchio, curly endive, or treviso)
¼ cup walnuts, for garnish
Directions
1
Season the chicken breast with 1⁄2 tsp. salt and 1⁄2 tsp. pepper on both sides and rub with 1 tbsp. olive oil.
2
Preheat oven to 400°F. Toss beets in 1 tbsp. of olive oil and place on a foil-lined baking sheet. Bake until a fork pierces with ease, about 20 minutes. Set aside to cool.
3
Lay chicken breast skin-side down on a grill pan or cast-iron skillet over medium-high heat. Cook 4-5 minutes, until skin is golden. Flip the chicken and cook on the other side for 2 minutes, until firm to the touch. (A digital meat thermometer should register no more than 160°F.)
4
Remove chicken from pan and let it rest for 5 minutes before slicing.
5
In a small bowl, make a vinaigrette by combining the walnut oil, sherry vinegar, Dijon mustard, lemon juice, and remaining salt and pepper. Whisk until all ingredients are combined and the mixture emulsifies.
6
Place chicories in a salad bowl, sprinkle with a bit of salt, and dress with the vinaigrette.
7
Slice the chicken crosswise into 1⁄4-inch pieces. For each serving, place half of the dressed greens on a plate and lay some sliced chicken on top or on the side, drizzling a little vinaigrette on the chicken.
8
Garnish with toasted walnuts and roasted beets.
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