A personal favorite, whether scaled down for a weeknight dinner, or scaled up on a fabulous platter for a special occasion or dinner party. Developing this seasonal entree salad was a delight from start to finish.
Ingredients
Tangy Skyr Dressing:
1/2 cup
Icelandic Provisions Plain Skyr
2 tbsp
lemon juice
2 tbsp
olive oil
1 tbsp
white wine vinegar
2
garlic cloves minced
2 tsp
honey
1/2 tsp
Dijon mustard
1 tsp
horseradish
2 tbsp
fresh mint chopped
1/2 tsp
salt
1/4 tsp
ground black pepper
1-2 tbsp
water to thin, if needed
Roasted Chicken Breasts:
2
chicken breasts bone-in and skin-on
olive oil
kosher salt
ground black pepper
Potato Crisps:
2
russet potatoes OR 4 Yukon Gold potatoes
2 tbsp
olive oil
salt
ground black pepper
1 pinch
cayenne pepper
Recipe
Step 1
Place all ingredients in a bowl (except mint) and whisk to combine well. Add the mint and stir. If needed, add 1-2 Tbsp water to thin for desired consistency.
Step 2
Preheat the oven to 350 F. Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper. Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. Remove from the oven. Let rest for 10 minutes, then slice.
Step 3
Preheat oven to 425 F. Slice potatoes into 1/4 inch pieces. Place potatoes in a bowl with olive oil, salt, pepper, and cayenne and coat each potato slice evenly. Evenly place the potato slices on a parchment paper covered baking sheet. Bake in the preheated oven for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potato is soft.
Step 4
Slice fruits and vegetables into beautiful pieces. Arrange greens and parsley on a gorgeous platter. Fill the platter with your sliced fruits and vegetables. After arranging your salad, place the marinated onions on the platter–it’s fine if some of the oil comes along. Sprinkle with pomegranate seeds and drizzle with the Tangy Skyr Dressing. Perfection!