Name: Summer Goddess Chicken Salad
Yield: 4 servings
Ingredients: 8 oz. green beans, trimmed, halved crosswise; Kosher salt; 1 ear of corn, kernels removed (about 1 cup); 2 skin-on, bone-in chicken breasts (about 1½ lb.), split, or 2 skinless, boneless chicken breasts; 1 oil-packed anchovy fillet; ¼ avocado; ¼ cup extra-virgin olive oil; 2 Tbsp. sour cream; 1 tsp. finely grated lemon zest; 2 Tbsp. (or more) fresh lemon juice; 1½ tsp. red wine vinegar; ¾ cup finely chopped mixed tender herbs (such as basil, chives, parsley, mint, and/or chervil), divided, plus more for serving; Freshly ground black pepper; ¾ cup store-bought fried shallots, divided; 2 small heads of tender lettuce (such as Little Gem or Bibb), leaves separated, torn if large

platter of salad with corn and fried shallots on a blue linen with a side bowl of dressing.

Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

There’s the kind of chicken salad I want to eat in a sandwich (heavy on the mayo and celery, please), and there’s the kind I want to lazily pick at over the course of an hours-long chic summer lunch. This recipe is my Platonic ideal of the latter. The tender poached chicken breast is a perfect contrast to the fresh crunch of blanched green beans and sweet corn (snap peas, radishes, or cucumbers would be right at home here too). The pot of boiling salted water does double-duty here: first, getting the green beans crisp-tender, then serving as a gentle bath for the chicken breast. The creamy, green, herb-packed goddess dressing and generous shower of fried shallots on top keep things feeling healthyish not austere. —Christina Chaey

What you’ll need

Blender
$47 At Amazon
Spider
$12 $9 At Amazon
Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $15 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Slotted Spoon
$17 At Amazon
Large Pot
$65 At Amazon

Recipe notes

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