Chef Patrick Nipper
6-8 oz boneless, skin-on chicken breast
4 heads mixed lettuce
1 bunch sliced red radish, halved
1 bunch sliced Pearl onion, halved
1 pint fresh sliced strawberries, halved
1-2 oz strawberry dressing
For the dressing:
1 small jar strawberry jam
1/4 cup apple cider vinegar
1/2 cup olive oil
Pinch salt and pepper
VENDORS USED IN THIS RECIPE:
5 Oaks Organic Radishes
Morning Sun Farm Chicken
Leanne’s Spring Onions
Downing Fruit Farm Strawberries
Locust Run Farm Lettuce
Yollies Yummies Strawberry Jam
Combine the jam with the vinegar and mix with spoon till smooth. Add salt and pepper. Whisk or blend in oil in a slow drizzle. Chill till needed.
Trim radish greens, trim onion greens, trim strawberry tops. Cut each in half lengthwise then slice into half rounds. Slice onion tops into scallions. Trim and clean lettuce. Cut into bite size pieces.
Heat skillet over medium-high heat with a tbsp. of olive oil. Pat chicken dry with paper towels. Season with salt and pepper. When skillet is hot, place chicken skin side down in the skillet, laying it away from you. Sear 3-4 minutes per side. (Optional: when its 1 minute from done, add a tbsp. of butter and baste chicken with the butter drippings). Pull from skillet and let rest on cutting board for 3-4 minutes. Slice width-wise into desired thickness.
While the chicken rests, add lettuce to a large bowl for tossing, add onions, scallions, and dressing. Toss to coat. Assemble on plate with radish, strawberries, and sliced chicken.