Spring Salad with Crispy Chicken and Bacony Croutons

Step 1

Arrange a rack in center of oven; preheat to 475ºF.

Step 2

Pat chicken dry with paper towels.

Step 3

Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones.

Step 4

Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.

Step 5

Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking.

Step 6

Sear chicken skin side down, undisturbed, 2 minutes.

Step 7

Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4–6 minutes more.

Step 8

Transfer chicken to a plate.

Step 9

Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet.

Step 10

Return chicken to skillet skin side up.

Step 11

Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8–12 minutes.

Step 12

Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4–5 minutes.

Step 13

Using a slotted spoon, transfer bacon to a large heatproof bowl.

Step 14

Pour off all but 2 Tbsp. fat.

Step 15

Heat fat in skillet over medium.

Step 16

Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3–4 minutes.

Step 17

Remove from heat; add 1 Tbsp. vinegar and toss until absorbed.

Step 18

Let cool a few minutes, then taste and season with more salt and pepper, if needed.

Step 19

Transfer croutons to bowl with bacon.

Step 20

Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings.

Step 21

Let chicken cool 5–10 minutes, then cut into 1' pieces.

Step 22

Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes.

Step 23

Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)

Step 24

Add escarole, fennel, and radishes to bowl with bacon and croutons.

Step 25

Pour warm dressing over.

Step 26

Toss to combine and slightly wilt greens.

Step 27

Mound salad among plates; nestle in chicken pieces.

Step 28

Top with mint.

Step 29

Serve immediately.