This salad is chock-full of protein and antioxidant-rich spices and produce.  Perfect as a meal or a side salad.

Ingredients

• 3 skin-on, bone-in chicken breast halves (about 14 ounces each)
• 2 large garlic cloves, minced
• 1 teaspoon ground fennel seeds
• Kosher salt and freshly ground black pepper
• 7 tablespoons extra-virgin olive oil
• 1 cup walnut halves
• 1 tablespoon red wine vinegar
• ½ teaspoon Dijon mustard
• 2 ounces blue cheese, crumbled (1/4 cup)
• ¼ cup buttermilk
• ½ teaspoon finely grated lemon zest
• 1 cup red seedless grapes, halved
• 2 Fuji apples, cored and thinly sliced
• 2 stalks celery, thinly sliced
• 6 ounces B&W watercress, trimmed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons snipped fresh chives

Preparation

1.  Make 3 deep slashes in each chicken breast.  In a small bowl, mash together the garlic, fennel, 2 teaspoons salt, and pepper to taste. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes.  Transfer the chicken to a small roasting pan, cover, and let stand for an hour.

2.  Preheat the oven to 350º.

3.  Spread the walnuts in a pie plate and toast in the over for 10 minutes, or until brown and fragrant.  Set aside to cool.

4.  Roast the chicken in the oven for about 40 minutes, or until cooked through.  Let cool slightly; then discard the skin and bones and thinly slice the meat.

5.  Combine the vinegar, mustard, and remaining 4 tablespoons olive oil in a food processor, and blend.  Add the blue cheese and buttermilk, and blend. Transfer to a bowl, stir in the lemon zest, and season the dressing with salt and pepper.

6.  In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, watercress, parsley, tarragon, and chives.  Add the dressing, toss well, and serve.

What is your favorite antioxidant-rich salad?