Summer Goddess Chicken Salad
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
Directions
Step 1
Cook green beans in a large pot of boiling heavily salted water 30 seconds. Add corn and cook until beans are bright green and crisp-tender and corn is just barely tender, about 15 seconds. Using a spider or slotted spoon, transfer vegetables to a medium bowl of ice water; keep pot of water boiling. Let vegetables cool, then drain and transfer to a large bowl. Step 2
Add chicken to pot; return water to a gentle boil. Reduce heat and cook at a bare simmer until juices run clear when thickest part of chicken is pierced with the tip of a small knife (an instant-read thermometer inserted into thickest part of chicken should register 150°; internal temperature will climb to 160° as chicken rests), 20–25 minutes for skin-on, bone-in breasts; 10–15 minutes for skinless, boneless breasts. Transfer chicken to a plate; let cool slightly. Shred meat into big pieces; discard skin and bones if present. Add shredded meat to bowl with vegetables. Step 3
Purée anchovy, avocado, oil, sour cream, lemon zest, lemon juice, vinegar, ½ cup herbs, and ¼ cup water in a blender, adding more water to thin if needed, until smooth and thick (dressing should be the consistency of heavy cream); season with salt and pepper. Taste and add more lemon juice, salt, and/or pepper if needed (dressing should be bright and acidic). Step 4
Toss chicken and vegetables with half of dressing, half of fried shallots, and ¼ cup herbs. Arrange lettuce on a platter; mound chicken salad on top. Drizzle with more dressing. Top with more herbs and remaining fried shallots. Serve with remaining dressing alongside.
Do ahead: Chicken can be cooked and shredded 3 days ahead. Transfer to an airtight container; cover and chill.