Recipe from Mark Strausman and Susan Littlefield
Adapted by Ginia Bellafante
- Total Time
- 45 minutes, plus roasting and cooling
- Rating
- 4(1,993)
- Notes
- Read community notes
This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion. —Ginia Bellafante
Featured in: Celebrities and Chicken Salad: The Lure of Freds at Barneys
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Ingredients
Yield:4 main-course servings, or 6 appetizer servings
- 14-pound chicken (or a store-bought rotisserie chicken, in which case skip to the dressing below)
- 1½tablespoons salt
- ½bunch fresh thyme
- 1lemon, quartered
- 2cloves garlic, peeled
- 1tablespoon extra-virgin olive oil
- 1teaspoon ground black pepper
- ¼cup balsamic vinegar
- ¼cup Dijon mustard
- ¼cup soy sauce
- 2tablespoons sugar (optional)
- 1teaspoon kosher salt
- ½teaspoon ground black pepper
- 1cup extra-virgin olive oil
- 1cup fresh pears diced in 1-inch pieces
- 1tablespoon lemon juice
- 4large handfuls mixed greens, such as a boxed mix with fresh herbs
- 1cup string beans cut in 1-inch pieces, blanched (from about ¼ pound beans; see note)
- 1cup cherry tomatoes, halved
- ½cup minced onion
- 2ripe avocados, cut into 1-inch cubes
For the Chicken
For the Dressing
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1450 calories; 120 grams fat; 23 grams saturated fat; 0 grams trans fat; 71 grams monounsaturated fat; 18 grams polyunsaturated fat; 35 grams carbohydrates; 12 grams dietary fiber; 17 grams sugars; 63 grams protein; 1936 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Roast the chicken (if you’re using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with ½ tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
Step
2
When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you’re not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
Step
3
Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
Step
4
Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.
Tip
- To blanch the string beans, bring a small saucepan filled with about 2 inches of water to a simmer. Add the cut beans and cook 1 to 2 minutes (less for crunchier beans), until bright green and just beginning to soften. Using a slotted spoon, transfer beans to a plate to cool.
Ratings
4
out of 5
1,993
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Private Notes
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Cooking Notes
andythebeagle
I love it when people use their imagination and come up with some ideas that really sing. It speaks highly of both the cook and the recipe creator. Sadly, all too many people just curse the recipe, find fault with the ingredients, act like food police, and worse. Some even ask things like "can I use my Instant Pot"? Of Course you can, you silly.You can do anything you want when you cook. However, some thoughts are best kept to yourself.
Jim
This dressing recipe makes almost 2 cups of dressing, with a whole cup of olive oil!! Surely this cannot be right....unless you are meant to refrigerate the extra dressing to use for many future salads.
I can't stop eating this.
I just made this for dinner. I used a rotisserie chicken from Whole Foods because ain't nobody got time to be roasting one. I blanched the green beans as directed. The only modification I made was using slightly less olive oil for the dressing (I'm stingy) and I don't have a food processor so I used a salad shaker. I'm on my second serving. If I don't stop soon I won't have any for lunch tomorrow!
RB
Don't bother dirtying the food processor! Shake all the dressing ingredients except the oil in a tightly closed jar until the mustard is completely dissolved. Then added the oil and shake some more. That's what I did, and It emulsified nicely. That said, I found the soy sauce overwhelming, and I'm not sold on the pears in this mix.
A. Cleary
This dressing is a keeper! The first time I made it I didn't have any soy sauce and subbed in tamari & found it really needed more salt. About 1/2 tsp of salt really made a big improvement. So stick with the soy sauce! However, if you aren't sure if the salad will all be eaten at one sitting, don't dress it before bringing it to the table. Leftovers get heavy and soggy & the texture suffers. Also, if you can't find pears, seedless red grapes are a good alternative.
David
Excellent. Made this yesterday for a Mother's Day picnic. Roasted four, well-seasoned bone-in breasts instead of a whole bird (faster, cleaner and quicker to shred.) As others have noted, the recipe makes an enormous volume of dressing; far more than you'll need for the quantity of salad specified. Begin by dressing the salad sparingly. The balsamic and soy make for an intensely flavored dressing, and too much dressing will overwhelm delicate greens.
Stu
Some good modifications suggested here, but it's not FRED'S if you change the recipe. Any salad can and should be changed to suit personal tastes and availability of ingredients. One caveat I'd suggest is to use the best possible chicken you can afford. Some "store-bought" chickens have a decidedly "chemical" taste from what the chickens were brined in. Read the ingredients on the label.
Melissa
Made this tonight. Had 8 boneless chicken thighs on hand so placed them in a baking pan, squeezed the juice from the lemons over them and sprinkled on the remaining ingredients that would have been placed inside the whole chicken, drizzled with olive oil and baked for 25 minutes. Cooled and shredded them. This was a beautiful dinner salad. I think it would benefit even more by adding toasted pecans or walnuts or pistachios. Used half the dressing and refrigerated the rest for later use. So good!
ChapelHillBetsy
I always emulsify my dressings with an immersion blender. So quick and easy.
Amy
I made this tonight and it was GREAT. I substituted sugar snap peas for green beans because that's what I had. I used a store bought roasted chicken. Super quick and easy and GOOD!
sd
I did not bother with the food processors. I just put all the ingredients except the olive oil in a jar, shook until that emulsified then added the oil. I will use considerably less soy sauce next time. I found it a little over powering. Otherwise, this was a fantastic salad. I am definitely adding this to my repertoire especially for a group as it is quite a large portion! I divided it in half for lunch for 2 and it was plenty.
James R. Orosco
Don't forget to save the carcass for chicken soup. Boil chicken in water with root vegetables. Strain broth, chill in refrigerator and skim off fat.Reheat broth with fresh vegetables, add shredded chicken and serve with toasted french bread croutons and parmesan cheese. Freezes well.
jimbay802
the dressing is very similar to the house dressing that I serve. use maple syrup instead of sugar.
NotLikely
The recipe calls for so much dressing to be made, that I can not fathom using it all on even six or more servings. The fastest way to ruin a good salad is to over dress and to my eye this seems to be the case here.
Cristi R.
My favorite part of this recipe is the dressing. I make it all the time and allow the salad to just be whatever is on hand. The dressing is savory and delicious!
High flyer
Instead of chicken, rip pieces of Burrata cheese on top just before serving. The combination of flavors is amazing.
ot
Salad dressing recipe
Luther
Exceptional salad! Can't imagine what all the hubba is about with the dressing etc. Usually not one to change a first-time recipe (how can you give an honest review) but did make a couple of changes here. Cucumber in place of avocado (not a fan), increased by half the pear, a little over a quarter cup of toasted pecans ruff chopped, feta, and no onion (does not agree with wife's digestive system). Used rotisserie chicken. Yes, I know, more than a couple of changes. Truly great! Many thanks!!
Flossie
Half of a roasted chicken is plenty of meat for four lunch salads.
Patrick
Cut the dressing in half, cut the sugar in half, add some really good croutons, and we even air fried the chicken… Amazing salad. My wife had thirds, I had massive helping of seconds, and the kids didn’t really complain much. Wins all around.
kristen
Makes a lot of salad dressing - could do half
Maggie Sennish
Oh my this salad gave me crazy magic mouth and I will be eating it many many many times hence! One of the best salads I’ve ever had! GREAT use for after the first night of rotisserie chicken when that fresh from store (Costco here- their prepared food generally a no, but the chicken a YES!) glow has worn off… the dressing is another reason to love life.
AndyinIowa
Absolute classic! I chickened out on using all the soy sauce & additional salt in the dressing (I used half the soy sauce and no additional kosher salt) - and it was fabulous!
Some Chick in DC
HOO DOGGIES...this dressing is AWFUL. I used low-sodium soy sauce and the saltiness still made me gag. This salad with another dressing would probably be good, but even then it's nothing special. Half the recipe is how to roast a chicken. Here's the short version: Toss some leftover chicken with some greens, your favorite veggies, and a good dressing, and you have.......a salad.
M
I enjoyed the comments from other reviewers and have learned to read those first before I make it. I only made the dressing, so can't be entirely sure, but as others have observed, I added slightly less less soy sauce and I skipped the added salt entirely. Really a nice, less sweet balanced dressing.
saladfingers
A decidedly unremarkable salad. Surely, if you miss the salad at Fred’s, I’m sure you’ll love this. But as salads go, this one is good, but nothing about it makes me excited to eat it again. The dressing, though, is worth treating the recipe. It comes together quickly and it’s pretty versatile. I think it’s worth using a nicer quality, aged balsamic vinegar here, and you could omit the sugar. Overall, make the dressing and keep it for anything from chicken marinade to dressing roasted veg.
Ellen
I did not like the dressing. The soy sauce was too much.
Some Chick in DC
Agreed. The dressing was awful and such a waste of an entire cup of olive oil. I'm so surprised that this recipe got such good reviews.
Dan from Seattle
Your food processor has a low speed?
Kiwi Kai
An enjoyable summer meal. I was cooking for two so opted to roast a couple of boneless chicken breasts which I fork shredded. Sliced ripe peach was a juicy salad addition. Left out the minced onion.
Sandra
Skip the food processor! Shake all the dressing ingredients except the oil in a tightly closed jar until the mustard is completely dissolved. Then add oilLess oil?? makes a lot of dressing; omit soy? make 1/2? boneless chicken thighs in a baking pan, squeezed the juice from the lemons over them and sprinkled on the remaining ingredients that would have been placed inside the whole chicken, drizzled with olive oil and baked for 25 minutes. Cooled and shredded them.snap peas
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