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

January 7, 2024

Kory Cheshier

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

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.

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