By Chef Alli
Crispy Salmon Salad
Ingredients
Dressing
1/2 cup olive oil
1/2 cup plain Greek yogurt (substitute mayonnaise if you don’t like the tanginess of yogurt)
1 lemon, zest and juice
2 cloves garlic, crushed or minced
2 tsp. Dijon mustard
1 tsp. dried dill
Kosher salt and black pepper, to taste
Salad
1 tsp. onion powder or granulated onion
1 tsp. dried oregano
1/2 tsp. kosher salt
2 lbs. fresh salmon, skin removed
12 oz. mixed lettuce greens
1 English cucumber, skin on, thinly sliced into half moons
8 slices center-cut bacon, cooked until crisped, drained and chopped
1 pint grape tomatoes, halved lengthwise
1 small red onion, thinly sliced
3 oz. feta cheese crumbles
Olive oil, for cooking the salmon
Instructions
Add the chicken thighs to a large mixing bowl; drizzle with the oil.
In a small bowl, combine the spices; sprinkle this seasoning over the chicken thighs and toss well to coat.
Spread the seasoned thighs over a greased, rimmed baking sheet. Bake, uncovered, for 20 to 25 minutes, or until 160 to 165 F at the center and the juices run clear. Let the chicken cool slightly, then carve into slices.
In a medium mixing bowl, make the dressing by combining the mayonnaise, Greek yogurt, mustard, lemon juice, garlic powder, anchovy paste and Parmesan cheese; season to taste with kosher salt and pepper. If the dressing seems a bit too thick, adjust by whisking in a bit of water.
To assemble, place the chopped romaine lettuce and pasta into a large serving bowl. Toss with the prepared dressing, using your desired amount.
Top salad with the tomatoes and sliced chicken; garnish with additional grated or shaved Parmesan, as desired. Serve at once.
