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zuni cafe chicken bread salad recipe

Zuni Cafe Chicken Bread Salad Recipe

A classic Zuni Cafe chicken bread salad recipe featuring dry-brined roast chicken with crispy skin served over rustic toasted bread, arugula, pine nuts, and currants. A simple yet deeply flavorful dish perfect for home cooks who appreciate traditional technique.
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Prep Time 1 day 20 minutes
Cook Time 1 hour
15 minutes
Total Time 1 day 1 hour 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Californian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole Chicken 2¾–3½ pounds
  • 1 tbsp Sea salt For dry brine
  • ½ tsp Black pepper Freshly ground
  • 4 sprigs Fresh thyme, sage, or marjoram Tucked under skin
Bread Salad
  • 8–12 oz Rustic bread Slightly stale, ciabatta-style
  • 6–8 tbsp Olive oil Divided
  • 1½ tbsp Champagne or white wine vinegar
  • 1 tbsp Dried currants Soaked in warm water
  • 2 tbsp Pine nuts Lightly toasted
  • 2–3 cloves Garlic Thinly sliced
  • ¼ cup Scallions Thinly sliced
  • 2 tbsp Chicken stock or water
  • 2 handfuls Arugula or bitter greens Added at end

Equipment

  • 1 whole roasting pan or oven-safe skillet (cast iron preferred)
  • 1 Cutting board
  • 1 Sharp chef’s knife
  • 1 Mixing bowl
  • 1 Baking sheet (for toasting bread)
  • 1 kitchen tongs
  • 1 Meat thermometer (recommended)

Method
 

Dry Brine the Chicken (1–3 Days Ahead)
  1. Pat chicken dry thoroughly. Season evenly with sea salt and black pepper. Gently loosen skin and tuck herbs underneath. Place uncovered in refrigerator for at least 24 hours and up to 3 days.
Preheat Oven
  1. Preheat oven to 475°F (245°C). Allow oven to fully heat before roasting.
Roast the Chicken
  1. Place chicken breast-side up in oven-safe skillet. Roast for 30 minutes. Flip chicken carefully and roast 20 minutes more. Flip breast-side up again and roast until internal temperature reaches 160–165°F (about 10 more minutes).
Rest the Chicken
  1. Remove from oven and let rest 15 minutes before carving.
Prepare the Bread Salad Base
  1. Cut bread into rustic chunks. Toss lightly with olive oil. Toast on baking sheet until golden and crisp on edges but still slightly tender inside.
Build the Bread Salad
  1. Warm a skillet with olive oil. Add garlic and cook gently. Add bread, currants, pine nuts, and scallions. Drizzle vinegar and stock over mixture. Toss lightly.
Add Pan Juices
  1. Spoon warm chicken drippings over bread mixture. Toss gently so some pieces absorb juices while others remain crisp.
Finish and Serve
  1. Toss in arugula just before serving. Carve chicken and place over bread salad. Serve immediately.

Notes

  • Minimum 24-hour dry brine is essential for best flavor.
  • Do not overcrowd roasting pan; airflow ensures crisp skin.
  • Bread should be slightly stale, not fresh.
  • Avoid sourdough for authentic texture.
  • Always rest chicken before carving to retain juices.