Black Butte Porter Roasted Chicken Salad

Sub Title: 
A full-of-flavor (and porter!) chicken salad
Recipe Type: 
Pub Recipe

Brined Chicken

3 chicken breasts - boneless, skinless
1 ½ C Black Butte Porter
1/4 C cider vinegar
1 sweet onion-peel and large dice
8 garlic cloves-peeled
1 lemon-juiced
1/4 C brown sugar
1/4 C sea salt-fine

Combine all ingredients EXCEPT the chicken and bring to a boil. As soon as the liquid boils, pull off the heat and chill completely to 40 degrees. Add cleaned chicken breasts and allow to brine overnight in the refrigerator.

Preheat oven to 350 degrees. Pull chicken from brine and lightly salt and pepper to taste. Roast for 25-30 minutes until cooked to an internal temperature of 155 degrees.

Chill and dice into 1/2 inch pieces.

Chicken Salad

Brined Chicken
1 fennel bulb (two if it’s Oregon baby fennel)
2 Tbs extra virgin olive oil
1 tsp aged balsamic vinegar
1 C mayonnaise
1/4 C apple cider vinegar
1 sweet onion-fine dice
1/2 C slivered almonds
1.5 oz sea salt-fine
1 oz black pepper

Preheat oven to 375 degrees. Cut the top off off the fennel bulb and cut in half. Cut out the core of the fennel bulb. In a small bowl, toss 1 oz olive oil, balsamic vinegar, 1 tsp salt and 1 tsp of pepper with the halves of fennel

Roast in the oven for 20 to 25 minutes until it has softened and is browning on the outside. Pull and cool down. Cut fennel into a small dice. Place almonds on a small sheet pan and toast to a golden color, approximately 6 to 8 minutes. Pull and cool down.

Combine the chicken, fennel, onion, mayo, cider vinegar, almonds, and salt and pepper. Let rest for a couple of hours to allow flavors to marry.

On the Plate

3 butter leaf lettuce heads
1 oz seasoned rice wine vinegar
1/2 oz fresh lemon juice
1 tsp honey
1 tsp sugar
1 tsp salt
Pinch of freshly ground pepper
8 leaves fresh basil, chopped
12 warm pitas or flat bread

Clean butter leaf and leave in large leaves, dry thoroughly. Combine the vinegar, lemon juice, honey, salt and pepper to make dressing. Toss leaves in the dressing with half the basil. Make a bed of dressed leaves on the plate. Scoop the chicken salad on to the leaves. Top with the fresh basil and garnish with the flat bread

Serves 4