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Chicken salad on spring greens with lemony dressing

(Food Styling/Catherine Smart; Michele McDonald for The Boston Globe)
May 2, 2012
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Serves 8

Spanish paprika, called pimenton, adds a warm spicy kick both to the chicken marinade and the vinaigrette for dressing the greens.

CHICKEN

8chicken breast halves, skin and bones intact
2tablespoons olive oil
Salt and pepper, to taste
1teaspoon smoked Spanish paprika
2cloves garlic, finely chopped
2lemons, thinly sliced
2bunches arugula, stemmed
1bunch frisee lettuce, snipped into 2-inch pieces
8ounces fresh spinach, stemmed

1. Trim off excess fat from the chicken. In a baking dish, sprinkle the chicken with olive oil, salt, pepper, paprika, and garlic. Cover and refrigerate for several hours.

2. In a roasting pan, lay out the lemon slices. Set the chicken, skin side up, on the lemon. Let the chicken sit at room temperature for 30 minutes.

3. Set the oven at 450 degrees.

4. Roast the chicken for 25 minutes or until a meat thermometer inserted into the thickest part registers 160 degrees. Let the chicken rest for 20 minutes or until it is cool enough to handle (the temperature will rise to 165 degrees).

5. On a large platter, arrange the arugula, frisee, and spinach. Toss with your hands.

6. When the chicken is cool, remove the meat from the bones. Slice the meat thinly into strips.

DRESSING

Juice of 2 lemons
1clove garlic, crushed
Salt and pepper, to taste
1heaping teaspoon Dijon mustard
½teaspoon smoked Spanish paprika
cup olive oil

1. In a bowl, whisk the lemon, garlic, salt, pepper, mustard, and paprika.

2. Slowly whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like.

3. Drizzle the dressing over the greens, discarding the garlic. Toss greens gently. Arrange the chicken on the greens and spoon some of the dressing on the meat. Sheryl Julian

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