My version of Ivy Odom's recipe from the June 2018 issue of Southern Living Magazine.
(Ms Odom suggests using the breasts of a store-bought rotisserie chicken and I tried that. It take less time to prep,but then one is left with the remainder of the bird to find a dish to use it so I came up with a rub for raw chicken breasts (which we often have in our freezer) This recipe has the ingredients for both.)
FOR THE RUB
1 Teaspoonsp kosher salt (I use Sea Salt)
½ Teaspoon paprika (I use Smoked Paprika)
½ Teaspoon Italian seasoning
½ Teaspoons brown sugar
½ Teaspoon thyme leaves without stalk
¼ Teaspoon cayenne pepper
½ Teaspoon black pepper
4 Tablespoons olive oil
2 chicken breasts
10 oz Shredded rotisserie chicken breast (about two cups)
FOR THE SALAD
2 Medium red onions cut into ½ inch wedges
2 Garlic cloves very finely chopped
½ Cup extra-virgin olive oil, divided.
8 Cups of 1 inch cubes of country bread
1 Large heirloom tomato
3 Tablespoon red wine vinegar
1 Teaspoon Dijon mustard
1 Small English cucumber
1 Cup cherry tomatoes, halved
½ Cup jarred sweet cherry peppers
¼ Cup torn basil leaves
2 Tablespoons parsley leaves
2 Tablespoons chopped fresh chives
If you are NOT using rotisserie chicken
Mix all the rub ingredients together in a mortar and pound with a pestle.
Place a skillet over medium high heat and warm the olive oil.
In turn place each breast on a cutting sheet and with a sharp knife held horizontally slice in half.
Divide the rub evenly over both surfaces of each breast.
When the oil is hot, carefully place the breast pieces in the pan and cook until the under side is golden. Flip and repeat on the other side.
Remove the chicken from the skillet and set aside.
If you ARE using rotisserie chicken
Carve the breasts off the rotisserie chicken.
For the Salad
Place a baking sheet on the top rack of the oven and preheat the oven to 450° F
Cover a second baking sheet with parchment paper and place the bread cubes on it, but do not place in oven yet.
Toss the onion wedges and garlic in a couple of tablespoons of olive oil, sprinkle with ½ teaspoon salt and several good grinds of black peppercorns.
When the oven reaches 450° F remove the hot baking sheet and spread the onion & garlic onto it in a single layer.
Return to the top rack of the oven and roast for 8-9 minutes.
Meanwhile cut the heirloom tomato into about 12 wedges.
Scoop the soft part, seeds, and juices from each wedge into a small bowl.
Place the other part of the wedge in a large bowl.
Cut the cucumber into very thin slices.
After the 8-9 minute roast completes, stir the onion and garlic and return to the top rack. Place the sheet with the bread cubes onto a middle rack. Set timer for 8 minutes.
Add the Dijon mustard to the seeds & juice mixture.
Add the vinegar, ½ teaspoon of salt and a few good grinds of black pepper to the mixture and whisk.
Add some 7 tablespoons of olive oil, whisking continuously.
Shred the chicken or cut into thinnish slices across the grain.
Slice the red pepper into very thin strips.
Into the large bowl with the tomato wedges add the chicken, the cucumber slices, the onion/garlic mix, the cherry tomato halves, the red pepper slices, and the bread cubes.
Toss these gently to mix.
Give the vinaigrette a whisk and pour it over the salad
Toss the salad to coat evenly with vinaigrette and place in a serving bowl or on a large platter.