Creamy Crispy Chicken Salad
45 Minutes
〰️
45 Minutes 〰️
Serves 4
Ingredients
1/4 purple cabbage, finely sliced or shredded
1/2 red onion, finely sliced
Juice of 1 large lemon (for cabbage mix)
Juice of 1/2 lemon (for yogurt sauce)
Large pinch of salt
1/4 cup Greek yogurt
1 generous teaspoon Dijon mustard
1 large clove of garlic, finely grated
A handful of chopped parsley, plus extra for garnish
3 spring onions, chopped, plus extra for garnish
Salt and pepper to taste
4 chicken Marylands
Olive oil for cooking
2 pieces of bread, torn into chunks
2 cloves of garlic, smashed
A few sprigs of thyme or oregano
1 romaine lettuce, chopped
A handful of rocket/arugula
1 cucumber, chopped
Optional: Pickled onions for garnish
Method
Preheat oven: Preheat your oven to 200°C (392°F).
Prepare the Cabbage Mix: In a bowl, combine 1/4 purple cabbage and 1/2 red onion with the juice of one large lemon and a large pinch of salt. Massage everything together with your hands and set aside.
Make the Yogurt Sauce: In a large bowl, mix 1/4 cup of Greek yogurt with the juice of half a lemon, 1 generous teaspoon of Dijon mustard, and a finely grated large clove of garlic. Add a handful of chopped parsley and 3 chopped spring onions. Season with salt and pepper to taste.
Cook the Chicken: Heat a skillet on the stove. Pat the chicken Marylands dry with a paper towel and season with salt and pepper. Once the pan is hot, add a splash of olive oil and place the chicken skin-side down. Cook for 7 minutes or until the skin is super browned and crispy. Flip the chicken, add torn bread pieces, smashed garlic cloves, and a few sprigs of thyme or oregano. Drizzle more olive oil over everything and transfer the skillet to the oven. Cook for 30 minutes or until the chicken is cooked through and the juices run clear.
Salad Prep: While the chicken cooks, add chopped romaine lettuce and a handful of rocket/arugula to the yogurt sauce. Mix to combine. Add chopped cucumber.
Rest and Chop the Chicken: Once the chicken is cooked, let it rest out of the oven for 10 minutes before chopping it up. Add the marinated cabbage mix to the salad. Then, chop the chicken and add it to the salad along with the toasted bread croutons. Toss everything gently. Season with salt and pepper.
Garnish and Serve: Finish the salad with a few extra herbs on top, using the remaining parsley and chopped spring onion. If available, garnish with some pickled onions for an extra tang.
Notes
This recipe was born from a fridge clean-out dinner; I used some old bread and all the veggies lying around in the fridge. Please don’t rush to the shops trying to get every ingredient. Use whatever you have at home or love; use this recipe more as a template to explore.