Butter Lettuce, Chicken, and Cherry Salad
['1/4 cup fresh lemon juice', '3 tablespoons Dijon mustard', '3 tablespoons chopped fresh dill', '2 tablespoons honey', '1 garlic clove, minced', '1/4 cup extra-virgin olive oil', 'Kosher salt and freshly ground black pepper', '4 Perfect Pan-Roasted Chicken Thighs , fat from pan reserved', '4 thick slices rustic bread, crusts removed, torn into 3/4" pieces', '1 pound fresh cherries, stemmed, pitted, and lightly crushed', '3 heads butter lettuce, cored and torn into pieces', '4 radishes, thinly sliced', '1 tablespoon chopped chives']
Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.
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