Garlic Confit Chicken Salad

Instructions

1. Prepare the Garlic Confit

   2 min hands-on35 min waiting

   • Preheat oven to 160°C (320°F).
   • Peel garlic cloves and place in an ovenproof dish.
   • Pour olive oil over cloves until submerged.
   • Cover and bake for 30–40 minutes until golden brown and soft.
   • Remove from oven and let cool, reserving garlic and oil.

2. Make the Dressing

   3 min hands-on

   • Combine mayonnaise, mustard, chili powder, and Parmesan in a bowl.
   • Grate a raw garlic clove into the mixture.
   • Zest and juice lemons into the bowl, mixing thoroughly.
   • Add a pinch of salt and adjust seasoning to taste.

3. Prepare the Focaccia Croutons

   8 min hands-on

   • Cut focaccia into bite-sized cubes.
   • Heat a frying pan over medium heat, drizzle with olive oil.
   • Add focaccia cubes, tossing for 7–8 minutes until golden and crisp.
   • Set aside to cool.

4. Cook the Chicken

   3 min hands-on21 min waiting

   • Season chicken breast with salt and pepper.
   • Heat a skillet over medium-high heat with olive oil.
   • Sear chicken on both sides until golden, about 4–5 minutes per side.
   • Lower heat, cover, and cook for 6–8 minutes until internal temperature reaches 74°C (165°F).
   • Let rest for 5 minutes before slicing.

5. Assemble the Salad

   4 min hands-on

   • Roughly chop kale, cabbage, cucumber, and lettuce.
   • Place in a large bowl with cooked edamame and sliced chicken.
   • Sprinkle with Parmesan and toss with dressing until coated.

6. Add Final Touches

   2 min hands-on

   • Divide salad onto plates.
   • Top with confit garlic cloves and drizzle with garlic-infused oil.
   • Garnish with focaccia croutons, anchovy fillets, and a squeeze of lemon juice.
   • Cooking tips:
   • For maximum crunch, let the focaccia croutons cool completely before adding them to the salad.
   • Adjust chili powder levels in the dressing to suit your spice preference.
   • Resting the chicken after cooking ensures it remains juicy when sliced.
   • If you have leftover garlic confit, store it in an airtight container submerged in oil for up to a week in the fridge—it’s great for other recipes!
   • Massage the kale leaves with a pinch of salt before assembling the salad to soften their texture and enhance the flavor.