Go Back
Copycat Zuni Cafe Chicken Bread Salad
Donny Enriquez

Copycat Zuni Café Chicken Bread Salad

A dry-brined, high-heat roasted chicken served over a warm bread salad with currants, pine nuts, and peppery greens, finished with the pan drippings. This copycat recreates the iconic Zuni Café dish at home.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Video Notes

Ingredients
  

For the Chicken:
  • 1 whole chicken 2.75-3.5 lbs
  • Kosher salt about ¾ tsp per pound of chicken
  • Freshly cracked black pepper
  • 4 sprigs fresh thyme or sage
  • 1 tablespoon oil for the pan
For the Bread Salad:
  • 8 oz stale chewy country-style bread (not sourdough), torn into large chunks
  • 1 tablespoon dried currants
  • 1 teaspoon red wine vinegar
  • 1 tablespoon warm water
  • 2 tablespoons pine nuts
  • 3 scallions thinly sliced
  • 2 cloves garlic thinly sliced
  • 6-8 tablespoons mild olive oil divided
  • 2 tablespoons white wine vinegar
  • 2-3 handfuls frisée arugula, or mustard greens
  • Salt and black pepper to taste

Equipment

  • Oven-safe heavy skillet (cast iron preferred)
  • Wire rack and sheet pan (for dry brining)
  • Meat thermometer
  • Baking sheet (for toasting bread)
  • Small skillet (for toasting pine nuts and sautéing aromatics)

Method
 

  1. Remove excess fat from the chicken cavity, rinse, and pat completely dry. Loosen the skin and tuck herb sprigs underneath. Season generously with salt and pepper, place uncovered on a rack, and refrigerate for 24-48 hours.
  2. Let the chicken sit at room temperature for 30 minutes before roasting. Preheat oven to 475°F.
  3. Heat oil in an oven-safe skillet over medium-high heat. Place chicken breast-side up in the pan and transfer to the oven. Roast 30 minutes, then flip breast-side down and roast another 20-25 minutes, until internal temperature reaches 165°F.
  4. Rest the chicken 10-15 minutes on a cutting board. Reserve the pan drippings.
  5. Toast torn bread chunks at 400°F for 8-10 minutes until crisp at the edges.
  6. Plump currants in warm water and red wine vinegar for 10 minutes, then drain. Toast pine nuts in a dry skillet 2-3 minutes until golden. Sauté scallions and garlic in a little olive oil for 1-2 minutes.
  7. Toss toasted bread with currants, pine nuts, scallions, garlic, olive oil, white wine vinegar, salt, and pepper.
  8. Pour warm reserved pan drippings over the bread salad and toss well. Fold in the greens until just wilted.
  9. Arrange bread salad on a platter, carve the chicken, and place it on top.

Video

Notes

Leftover chicken and bread salad keep separately in airtight containers in the fridge for up to 3 days; the bread salad is best eaten the same day, since it softens further as it sits. This recipe doesn't freeze well due to the bread salad component, though leftover carved chicken alone freezes fine for up to 2 months. For a gluten-free version, substitute a sturdy gluten-free country loaf, though texture will vary from the original.