Crispy chicken salad
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
Heat a frying pan and fry the chicken thigh skin side down for 6-8 minutes on each side. Turn and cook for the same length of time. When crisp, golden and cooked through cut into thin slices.
For the dressing, mix together the olive oil, balsamic vinegar, salt and pepper.
Add the herbs, pepper and onion to the dressing.
Mix through the chicken at the last minute and serve.
- 1 chicken thigh, bones removed, with skin on
For the dressing
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- salt and freshly ground black pepper
- handful flatleaf parsley
- handful fresh basil
- handful fresh coriander
- handful fresh mint
- ½ pepper, finely sliced
- 1 ¼ onion, finely sliced
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