Fire-Roasted Chicken Salad — With Arugula, Sweet Potatoes and Sherry Vinaigrette — From Chef Mariano Cebrián

Campfire Cooking

This salad was served as the first course at the Farm Dinner. It’s a collaboration between Chefs Skylar Bush and Cebrián, who likes to spray his chicken with fresh lemon juice as it’s grilling. 

 

 

Photography By | January 07, 2024

Ingredients

Chicken
  • 1 3-pound chicken or chicken quarters
  • 5 cloves garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 sprig thyme leaves, chopped
  • 2 teaspoons sea salt
  • 1 teaspoon pepper
Sherry Vinaigrette
  • 1 cup sherry vinegar
  • 1 clove minced garlic
  • 2 teaspoons Dijon mustard
  • A few thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper 
Fire-Roasted Sweet Potatoes
  • 4 large sweet potatoes or butternut squash
  • 2 tablespoons butter
  • Salt and pepper to taste 
  • 2 ounces goat cheese
  • roasted chicken
  • roasted chicken
  • pepitas
For the Salad
  • 6 ounces arugula
  • 2 ounces sherry vinaigrette

Instructions

Chicken

Mix garlic, olive oil, chopped thyme, salt and pepper. Massage into the chicken, cover and refrigerate a minimum of 2 hours to overnight.  Bring to room temperature and sprinkle with salt. Grill chicken until done. 
Sherry Vinaigrette

Place all ingredients in a mason jar and shake vigorously until well combined. Store in refrigerator for up to two weeks. 
Fire-Roasted Sweet Potatoes

Heat grill to 475, place potatoes uncovered onto the grates and cook undisturbed for 8 minutes. Flip and cook the other side for 8 minutes. Remove from heat and let cool. Rustically break the potatoes open and dress with butter, salt and pepper. 
For the Salad

To assemble the salad, toss the arugula and sherry vinaigrette. Arrange on 6 plates and top with goat cheese, chicken, sweet potatoes and pepitas.

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Ingredients

Chicken
  • 1 3-pound chicken or chicken quarters
  • 5 cloves garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 sprig thyme leaves, chopped
  • 2 teaspoons sea salt
  • 1 teaspoon pepper
Sherry Vinaigrette
  • 1 cup sherry vinegar
  • 1 clove minced garlic
  • 2 teaspoons Dijon mustard
  • A few thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper 
Fire-Roasted Sweet Potatoes
  • 4 large sweet potatoes or butternut squash
  • 2 tablespoons butter
  • Salt and pepper to taste 
  • 2 ounces goat cheese
  • roasted chicken
  • roasted chicken
  • pepitas
For the Salad
  • 6 ounces arugula
  • 2 ounces sherry vinaigrette

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