After moving to Chicago from Michigan, I craved this perfect Coney Island staple. The fresh crunch of the iceberg lettuce, golden crust of the chicken breast and acidic, garlicky bite of the dressing balance each other perfectly.

Preparing juicy, flavorful chicken breast requires adhering to some basic principles. Since chicken breast tends to dry when grilling or pan-frying because it's so thick, pounding it thinner and removing from the refrigerator early reduces cooking time and therein, keeps it juicier. This temperature and time results in just-done chicken breast. 

Other lessons I've learned is to invest in a good frying pan - I use Mauviel copper - and a salad spinner, which eliminates soggy lettuce. Spinner with a handle mechanism work better than a press-button.  

CONEY ISLAND GREEK SALAD WITH CHICKEN

3 chicken breasts

Grapeseed or canola oil

Kosher salt and freshly-ground black pepper

Dressing:

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1/4 teaspoon freshly-ground black pepper

1 teaspoon Kosher salt

1 teaspoon dried oregano

1/2 teaspoon dijon mustard

2 garlic cloves, grated through microplane

Salad:

1 head iceberg lettuce, rinsed, chopped and spun in salad spinner 

1/2 red onion, sliced into very thin half-rings

1 pint grape or cherry tomatoes

1 block Greek feta, crumbled

INSTRUCTIONS

Take the chicken breasts out of the refrigerator 20 minutes before cooking.

Combine all of the dressing ingredients into a bell jar or other sealable container and shake vigorously. Combine all of the salad ingredients in a large bowl.

Place the chicken breasts into a plastic bag and pound to even 3/4” thickness, using a meat pounder or the bottom of a frying pan. Moderately salt and pepper both sides.

Heat a heavy, large pan to medium-high heat. Add just enough grapeseed or canola oil to coat the bottom of the pan. When the oil begins to glisten — but not smoke — add the chicken breast. Fry undisturbed for 4 minutes and flip with a spatula. Fry for another 4 minutes, turning the heat off for the remaining 2 minutes. Remove from the pan and let rest for 10 minutes, letting the meat reabsorb its juices. 

Assemble the salad and chicken onto the plates and drizzle with dressing. Sprinkle any remaining chicken juice over the plates. 

Yields 2 to 3 servings.

RESOURCES

© Simple Savant 2018