Green Goddess Chicken Salad Recipe

Servings: 8
Prep time: 8 hours (brining)
Total time: 9 hours

for the chicken:
1 medium onion quartered
1 cup|150 grams kosher salt
¾ cup|160 grams granulated sugar
2 tablespoons roughly chopped garlic
1 tablespoon black peppercorns
1 teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 orange, quartered
1 tablespoon fresh thyme leaves
4 cups ice
2 (3-4 pound|1361-1814 gram) whole chickens

for the dressing:
2 large egg yolks
3 tablespoons|46 ml fresh lemon juice
3 tablespoons|46 ml fresh lime juice
1 ½ tablespoons dijon mustard
1 cup|214 ml canola oil
⅔ cup|170 ml sour cream
1 cup|60 grams chopped scallions (white and green parts)
⅓ cup|11 grams chopped fresh tarragon
1 tablespoon canola oil
2 cups|250 grams thinly sliced sweet onions
¼ cup|8 grams torn fresh basil leaves
2 tablespoons|2 grams torn fresh tarragon leaves

1. Make the chicken: In a very large pot over medium, combine the onion, salt, sugar, garlic, peppercorns, coriander, red pepper flakes, and 4 cups|946 ml of water. Bring the mixture to a boil and whisk until the sugar and salt are fully dissolved. Add the orange and thyme then remove from the heat and let cool for 15 minutes. Add the ice cubes to the brine and allow to cool to room temperature then submerge the chickens. Refrigerate for 8 hours.
2. Heat oven to 425°F. Transfer the chickens to roasting pan. Discard the brine. Roast the chicken for 30 minutes. Reduce the oven temperature to 375°F and continue roasting for 1 hour more. The chicken juice will run clear when it is fully cooked. Remove from the oven and allow them to rest for 20 minutes. Remove the skin and chop into pieces. Shred the meat into medium pieces. Refrigerate until ready to use.
3. Make the dressing: In a food processor or blender, combine the egg yolks, lemon juice, lime juice, and mustard. Blend until fully combined. While the food processor is running slowly drizzle in the oil and continue mixing until the dressing thickens. Add the sour cream, scallions, and chopped tarragon. Blend until well combined.
4. Heat the 1 tablespoon oil in a medium sauté pan over medium high. Cook the onions until tender, about 5 minutes. Transfer to a larger bowl and let cool.
5. Add the chicken, chopped skin, dressing and the basil and tarragon leaves to the onions. Season with salt to taste and toss to coat. (If you plan on doing the preparation ahead, the chicken can be stored in the refrigerator, undressed, for up to 4 days. Dress the salad right before serving.)

AUTHOR'S NOTE: This recipe is reprinted with permission of the author from Gather & Graze: 120 Recipes for Tasty Good Times.

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