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1 - 3 pound organic free range chicken

4 garlic cloves

Several sprigs fresh thyme

Coarse sea salt and freshly ground white pepper



1 pound loaf of French or Italian bread

3 cups bitter greens: arugula, radicchio, frisee, chicory

1 bunch scallions, trimmed and sliced diagonally

Optional Vegetable additions: carrots, cucumber, red onion


4 cloves garlic

1/3 cup olive oil

1-1/2 tablespoon balsamic vinegar

1-1/2 tablespoon red wine vinegar



The evening before:

Clean out the chicken, rinse and pat dry. Loosen the skin over the breast and legs. Crush the garlic cloves lightly and shove one over each breast and thigh.  Ditto with the thyme.  Salt and pepper the interior of the chicken.  Wrap tightly in plastic and refrigerate overnight.



Remove the chicken from the refrigerator an hour before cooking.


Preheat the grill on high having placed a pan with 1" water on a rack under the spot where the chicken will cook.  Place the rack on the grill.


Turn the heat down to medium. Place the pan of bread in the hot oven for 5 minutes to toast.


Unwrap, pat dry, and lightly oil the chicken.  Place it breast-side up over the water on an oiled rack.  Cover and cook for 40 minutes. Turn the chicken breast down and cook another 15-20 minutes.  Remove to a carving board to rest for 10 minutes.



Cut the bread into 1" cubes and place on a bake sheet.  Rinse, spin dry and tear the greens into bite-sized pieces.  Thickly slice the scallions on the diagonal.  Prepare the optional carrots and cucumbers the same way.  If adding red onion slices, soak them for 30 minutes in red wine vinegar to mellow their flavor. Reserve.





Finely mince the garlic and simmer very slowly in the olive oil for 5-6 minutes, until the garlic begins to brown.  Off the heat, stir in the vinegars and season with salt and pepper.



Spread the greens, scallions and any optional vegetables on the bottom of a serving platter. Toss with 2-3 tablespoons of warm dressing.  Pour the remaining hot dressing over the toasted bread cubes and toss well to coat the bread.


Lay the dressed bread salad on the greens.  Cut the chicken into serving pieces and place on the bread.  Spoon on the collected chicken juices.