You can make the chicken legs for this hearty salad up to 4 days in advance. Reheated in a skillet until crisp and golden, they crown an otherwise simple salad for a great dinner on busy nights.

Source: Better Homes and Gardens

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Credit: Kelsey Hansen

Recipe Summary test

total:
25 mins
Servings:
4
Yield:
8 cups
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Crispy Chicken and Citrus Salad with Honey-Dijon Vinaigrette

Ingredients

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Directions

Instructions Checklist
  • Heat a 12-inch nonstick skillet over medium. Add the chicken confit legs; cook 4 minutes per side or until heated through and the skin is crisp.

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  • Meanwhile, in a large bowl whisk together vinegar, mustard, honey, 1/4 tsp. salt, and 1/8 tsp. black pepper. Gradually whisk in olive oil. Set aside 2 Tbsp. of the vinaigrette. Add greens to remaining vinaigrette in bowl; toss gently to coat. Divide salad among four plates.

  • Using a sharp knife, cut the top and bottom off the orange. Set orange on cutting board and cut away peel and white pith from top to bottom. Thinly slice orange into rounds and cut orange rounds into pieces. Arrange orange pieces over salads. Place a chicken leg quarter on each plate. Drizzle chicken with reserved vinaigrette and sprinkle salads with Candied Nuts. Serve immediately. Serves 4.

Candied Nuts

Preheat oven to 325°F. Line a tray with foil; butter the foil. Spread 3 cups nuts (such as pecans, walnuts, or pistachios) in a shallow baking pan. Bake 10 minutes, stirring once. Meanwhile, in an 8-inch heavy skillet heat 1/2 cup sugar, shaking skillet occasionally to heat sugar evenly; do not stir. Heat until some of the sugar melts (it should look syrupy); stir melted sugar only to keep it from overbrowning. Stir in remaining sugar as it melts. Reduce heat to medium-low; continue cooking 5 minutes or until all sugar is melted and golden. Add 2 Tbsp. butter to melted sugar in skillet, stirring until butter melts and mixture is combined. Remove from heat. Stir in 1/2 tsp. vanilla. Add warm nuts to skillet, stirring to coat. Pour nut mixture onto the prepared tray. Cool completely. Break apart candied nuts. Makes about 4 1/3 cups.Nutrition analysis per serving: 220 calories, 2 g protein, 11g carbohydrate, 20 g total fat (3 g sat. fat), 5 mg cholesterol, 2 g fiber, 9 g total sugar, 1% Vitamin A, 0% Vitamin C, 14 mg sodium, 1% calcium, 4% iron

Nutrition Facts (Crispy Chicken and Citrus Salad with Honey-Dijon Vinaigrette)

650 calories; total fat 38g; saturated fat 7g; polyunsaturated fat 8g; monounsaturated fat 20g; cholesterol 191mg; sodium 660mg; potassium 875mg; carbohydrates 13g; fiber 3g; sugar 9g; protein 64g; trans fatty acid 0g; vitamin a 1565IU; vitamin c 30mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 20mg; vitamin b6 1mg; folate 93mcg; vitamin b12 1mcg; calcium 89mg; iron 4mg.

Slow Cooker Chicken Confit

Ingredients

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Directions

Instructions Checklist
  • Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces.

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  • Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 3 1/2 hours or low 6 to 7 hours.

  • Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4.

Tips

The slow cooker transforms these simple chicken legs into crisp-skinned, fall apart tender meat that can be served with traditional side dishes or as the star of a French-inspired fork-and-knife winter salad (see recipe.)

Nutrition Facts (Slow Cooker Chicken Confit)

405 calories; total fat 16g; saturated fat 4g; polyunsaturated fat 4g; monounsaturated fat 6g; cholesterol 189mg; sodium 463mg; potassium 522mg; carbohydrates 0g; fiber 0g; sugar 0g; protein 62g; trans fatty acid 0g; vitamin a 142IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 20mg; vitamin b6 1mg; folate 13mcg; vitamin b12 1mcg; calcium 35mg; iron 3mg.
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