Roast Chicken Salad & Rosemary Croutons & White Bean Hummus Recipe – Sunset Magazine

Ingredients

• CHICKEN
• 2 tablespoons olive oil
• 3 tablespoons zaatar*
• 1 teaspoon fine sea salt
• 1/2 teaspoon pepper
• 1 whole chicken (4 1/2 lbs.)
• WHITE BEAN HUMMUS
• 1 garlic clove
• 1/2 teaspoon fresh rosemary
• 1 can (15.5 oz.) cannellini beans, drained and rinsed well
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon pepper
• BELL STREET VINAIGRETTE
• 3 tablespoons red wine vinegar
• 1/3 cup canola oil
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt
• SALAD
• 8 ounces crustless French baguette, torn into bite-size pieces (4 cups)
• 1 1/2 heads butter lettuce, pale inner hearts only, torn into bite-size pieces (4 cups)