CLASSIC ROASTED CHICKEN SALAD WITH GREEN AIOLI AND CHICKEN-SKIN CROUTONS

Melissa Clark thinks it’s the chicken cracklings in particular that make this salad such a star.“I grew up eating gribenes,” Clark says, using the Yiddish term for the oven-crisped bird skin. “But they were always sort of forbidden because of outsize fears of cholesterol. I’m just happy that now chicken-skin croutons have become sort of fashionable, at least in the bacon-on-everything set.”

6 ounces bread, preferably a stale crusty loaf, cut into 1-inch cubes

1 roasted chicken (such as Clark’s Salt & Pepper Roasted Chicken, see recipe), skin removed and chopped 2 tablespoons plus ¾ cup extra-virgin olive oil, plus more as needed

½ teaspoon kosher salt, plus more as needed Freshly ground black

pepper to taste

1 large garlic clove, grated on a Microplane or minced 1 teaspoon fresh lemon juice, plus more as needed

2 tablespoons fresh

basil leaves 1 tablespoon fresh tarragon or mint leaves

1 large egg

1 large egg yolk

6 cups arugula or other

greens

1 cup fresh vegetables, such as halved cherry tomatoes, sliced cucumber, or grated carrot, or a combination Heat the oven to 350 degrees.

On a rimmed baking sheet, toss together the bread cubes, chopped chicken skin, 2 tablespoons olive oil, ¼ teaspoon of the salt and black pepper to taste. Bake, tossing the ingredients occasionally, until the croutons are golden and the chicken skin is crisped, 12 to 15 minutes.

Meanwhile, combine the garlic, remaining ¼ teaspoon salt, and 1 teaspoon lemon juice in a blender; let stand for 1 minute to dissolve the salt. Then add the basil, tarragon, egg and egg yolk, and puree briefly on medium speed. With the motor running, drizzle in the ¾ cup olive oil in a slow, steady stream until the mixture is just combined. Set the aioli aside.

Pull the chicken meat off the bones and shred it. In a large bowl, toss the arugula and vegetables together. Dress them to taste with lemon juice, olive oil, salt, and pepper (approximately 2 teaspoons lemon juice to 2 or 3 tablespoons oil, but taste as you go). Arrange the arugula and vegetables on a large platter, top them with the chicken, and drizzle with a little more olive oil.

Then garnish the salad with the croutons and crisped chicken skin. Serve the aioli alongside for dipping the chicken. Serves: 6 — Adapted from “Dinner: Changing the Game” by Melissa Clark (Clarkson Potter, $35)

Per serving: 500 calories (percent of calories from fat, 75), 29 grams protein, 2 grams carbohydrates, 1 gram fiber, 41 grams fat (7 grams saturated), 151 milligrams cholesterol, 587 milligrams sodium.

STYLING BY WENDELL BROCK. CONTRIBUTED BY CHRIS HUNT