Chicken Salad with Olive Oil Fried Croutons

• 1 lb boneless, skinless chicken breast

• 6 Tbs. olive oil, divided

• salt and pepper

• 2 lemons

• 1/4 red onion, minced

• 3 Tbs. red wine vinegar

• 1 cup asparagus, cut into 2” spears

• 1 cup broccoli florets

• 1 cup diced celery

• 1 cup soft herbs, such as basil, mint, parsley , divided

• 1 cup Greek yogurt

• 1/2 cup shredded cucumber

• Juice and zest of 1 lemon

• 1 cup bread torn into bite sized pieces

Preheat oven to 400F.

Lay the chicken breasts in an oven safe casserole dish and drizzle with 4 tablespoons of olive oil, a large pinch of salt and pepper, and 1 lemon thinly sliced .

Roast chicken breasts for about 25 to 30 minutes or until a meat thermometer reaches 165°F on a meat thermometer. When the chicken is cooked through remove from the oven and let cool. When cool enough to handle shred into bite sized pieces. Strain cooking liquid and set aside..

In a small bowl combine the red onion and the red wine vinegar. Allow to sit for 5 minutes then toss the chicken in the mixture.

Bring a pot of water to boil. Blanche the asparagus, broccoli, and celery for about 2 to 3 minutes or until fork tender. Plunge into a ice bath to stop cooking then dry on a paper towel lined plate.

In a bowl combine the cucumber, yogurt, lemon juice and zest, 1/2 cup mint and a large pinch of salt and pepper.

In a saute pan warm the remaining olive oil over medium heat. Add the pieces of bread and a large pinch of salt and cook for about 2 minutes or until golden brown. Remove and let cool on a paper towel line plate.

Assemble the chicken salad by spreading a large dollop of the yogurt cucumber sauce on the bottom of a plate. Top with a handful of the chicken, followed by the vegetables, and then the croutons. Sprinkle with a large pinch of flaky sea salt and a handful of soft fresh herbs.

Makes about 4 servings.