Summer Chicken Salad with Blackberries, Sugar Snaps, and Candied Hazelnuts with Turmeric Vinaigrette

Summer Chicken Salad with Blackberries, Sugar Snaps, and Candied Hazelnuts with Turmeric Vinaigrette

Succulent turmeric-brushed chicken morsels, salted-caramelized hazelnuts, sugar snaps, and blackberries create an exciting mélange of dazzling colors, layered tastes, and satisfying textures. The vibrant vinaigrette of tahini, hazelnut oil, turmeric, orange juice, and Aleppo pepper tie them all together.

See other related recipes in Turmeric—A Golden Opportunity

Yield: 4 servings
Prep time: 20 minutes
Shelf life: best in 1 day; vinaigrette can be refrigerated for 3 to 4 days

Ingredients 

Vinaigrette   
2 ½ ounces tahini
2 ounces fresh orange juice
1 ounce hazelnut oil
½ teaspoon ground turmeric
⅛ to ¼ teaspoon Aleppo or Piment d’Espelette pepper
3 to 4 tablespoons water
Salt and freshly ground black pepper

Salad
6 cups field greens
3 ounces endive, thinly sliced
2 ½ ounces sugar
1 tablespoon water
1 ½ ounces roasted blanched hazelnuts
⅛ teaspoon salt

Chicken
1 teaspoon canola oil
¾ pound boneless, skinless chicken thighs, cut into 1-inch cubes, blotted dry
¼ teaspoon ground turmeric
Salt and freshly ground black pepper
4 ounces blackberries
4 ounces sugar snap peas, strings removed, blanched, and sliced diagonally into thirds
2 ounces thinly sliced red onion
1 ounce snipped chives or finely chopped tarragon

Method 

  1. For the vinaigrette: In a small bowl, whisk together the tahini, orange juice, hazelnut oil, turmeric, and Aleppo pepper. Add the 3 tablespoons of water and whisk until smooth, adding the remaining water if needed. Season to taste with salt and pepper. Set aside.
  2. In a small saucepan or skillet, combine the sugar and water, bring to a boil, and cook until the sugar has melted and turned a rich amber color. Reduce the heat to a simmer, add the hazelnuts and salt, and swirl for about 1 minute until the hazelnuts are evenly coated. Remove with a slotted spoon to a piece of parchment and, using two forks, separate the nuts and let them cool. Set aside
  3. Make the salad: In a large bowl, combine the field greens and endive.
  4. In a heavy skillet, heat the oil over medium-high heat until hot. Add the chicken and sauté until just cooked through, turning to cook all sides. Turn off the heat, sprinkle on the turmeric, and turn to coat all evenly. Season with salt and pepper. When cool, add to the bowl with the field greens, along with the blackberries, sugar snaps, onion, and hazelnuts. Drizzle on the chives or tarragon. 
  5. Add the dressing, toss, and taste to adjust the salt and pepper. Or serve the dressing on the side.