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

January 7, 2024

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.

Ingredients

13-pound chicken or chicken quarters

5 clovesgarlic, chopped

2 tablespoonsextra virgin olive oil

1 sprigthyme leaves, chopped

2 teaspoonssea salt

1 teaspoonpepper

1 cupsherry vinegar

1 cloveminced garlic

2 teaspoonsDijon mustard

A few thyme leaves

1 teaspoonsalt

1 teaspooncracked black pepper

4large sweet potatoes or butternut squash

2 tablespoonsbutter

Salt and pepper to taste

6 ouncesarugula

2 ouncessherry vinaigrette

2 ouncesgoat cheese

roasted chicken

roasted chicken

pepitas

Preparation

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

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.