Warm Chicken Salad

• Kosher salt
• 1 clove garlic
• 4 chicken thighs, skin on
• 2 chicken breasts, skin on
• 2 teaspoons red-wine vinegar
• 3 tablespoons orange juice
• 1 tablespoon Dijon mustard
• 3 teaspoons chopped tarragon
• 1 teaspoon ground cumin
• Pinch Aleppo pepper
• 3 tablespoons extra virgin olive oil, more for greens
• 1/4 cup whole-milk yogurt
• 1 romaine heart in 2-inch pieces
• 2 handfuls red-leaf lettuce
• 20 mint leaves
• 8 icicle radishes, thinly sliced
• 1/2 pound green beans, blanched

1. Fill a large pan with water and season with salt.
2. Add garlic; bring to boil.
3. Place chicken in water and simmer gently until cooked through, 20 minutes.
4. Transfer to plate.
5. In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper.
6. Season with salt.
7. Gradually whisk in olive oil until smooth, then whisk in yogurt.
8. In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans.
9. Sprinkle with oil and salt, and toss once more.
10. While chicken is warm, remove skin; cut breasts into 1/8-inch slices.
11. Pull meat from thighs.
12. Arrange chicken over greens and spoon dressing on top.
13. Serve.

kosher salt, clove garlic, chicken, chicken breasts, redwine vinegar, orange juice, mustard, tarragon, ground cumin, pepper, extra virgin olive oil, wholemilk yogurt, mint, radishes, green beans

Taken from cooking.nytimes.com/recipes/5412 (may not work)