cooking for your boyfriend

Monday, October 11, 2010

Candied Walnut Salad with Roast Chicken

Serves 1 hungry boyfriend in 1 hour


  • 2 chicken breasts, bone-in and skin on
  • 4 tablespoons olive oil
  • 2 tablespoons dry white wine
  • 3 teaspoons fresh thyme
  • salt and pepper
  • 1 head of garlic
  • 1 head of Belgian endive, leaves peeled and cleaned
  • 10 pieces of romaine (about the same size as the endive), cleaned
  • 1 Asian pear (any pear will do)
  • 1/4 cup candied walnuts
For the Dressing: Balsamic Vinaigrette
  • 1/2 cup of olive oil
  • 1/4 cup balsamic vinegar
  • 1 packet of splenda
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1. Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Place chicken, skin side up, on baking sheet.  Pour 2 tablespoons of olive oil and wine over chicken.  Sprinkle on 2 teaspoons thyme.  Generously season with salt and pepper.  Set aside.  Slice off top half of garlic head, cross ways.  Place garlic halves in separate 6 ounce ramekins, cut side up.  Pour 1 tablespoon of olive oil over each garlic half.  Sprinkle with remaining thyme leaves, season with salt and pepper.  Loosely cover each ramekin with aluminum foil.  Place ramekins on the same baking sheet used for the chicken.  Cook chicken for 30-35 minutes until chicken reaches and internal temperature of 165 degrees.  Garlic cooks for a total of 45 minutes.

2.  Meanwhile make the dressing.  Mix all ingredients in a measuring cup.  Set aside.  

3.  Allow chicken and garlic to cool for 15 -20 minutes.  For the chicken, peel off skin.  Using a sharp knife cut the breast meat off the bone.  Slice the breast into bite size pieces.  For the garlic, squeeze out the cloves from the bottom up, discarding the paper.  Garlic should easily slide out.  

4.  Prep the salad:  Peel and core pear.  Thinly slice.  Add to a large bowl.  Add endive, romaine, candied walnuts, chicken, and garlic.  Add dressing and toss.

5.  Serve your boyfriend.  Serve on a dinner plate.  Get creative and artist.  

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