Serves 6 As An Entrée
To Roast Chicken
2 Whole Bone-In Chicken Breasts with Skin On, Split in Half (You should have about 5 cups cooked chicken after taking off the bone)
3 Tablespoons XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
To Make Salad
5 Cups Roasted Chicken Breast
½ Cup Dried Tomatoes, Re-Hydrated
1 Cup Roasted Red Peppers
1 Cup Thinly Sliced Celery, Sliced Diagonally
4 Scallions, Thinly Sliced Diagonally
2 Tablespoons Chopped Fresh Basil
2 Teaspoons Chopped Fresh Thyme
2 Tablespoons Chopped Fresh Italian Parsley
2 Roasted Garlic Cloves, Smashed
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Pinch Red Pepper Flakes
½ XVOO
¼ Cup Balsamic Vinegar (or WHITE Balsamic Vinegar)
Preheat Oven to 375°.
Place the split chicken breasts (you will have 4 pieces) skin side up on a baking sheet, drizzle with XVOO and sprinkle with 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper. Roast in the oven for approximately 40 minutes, or until done when tested with a meat thermometer at 165°F. Remove from oven and let cool until the chicken is easy to handle. Remove the skin and bones from the chicken. Cut the chicken into chunks or pull into pieces and transfer to a large bowl. (You should have about 5 cups cooked chicken after taking off the bone.)
Add the rest of the ingredients and toss to combine. Serve immediately at room temperature or refrigerate until ready to serve. Remove from the refrigerator 30 minutes before serving.
