Charred chicken salad
This charred chicken salad recipe comes out at just £1.64 per head, making it a great money-saving meal to feed the family.
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Ingredients
- 300g skinless, boneless free-range chicken thighs
- 1 tbsp olive oil
- 1½ tsp sweet smoked paprika
- 6 spring onions, trimmed
- 150g tenderstem broccoli
- 400g tin chickpeas, drained and rinsed
- 2 little gem lettuces
For the dressing
- 1 large roasted red pepper, roughly chopped
- 25g toasted flaked almonds
- ½ tsp sweet smoked paprika
- ½ small garlic clove, crushed
- 1-2 tsp sherry vinegar (to taste)
- 3 tbsp olive oil
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Method
- Put the dressing ingredients in a mini chopper with 2 tbsp water, salt and pepper and whizz until smooth (or pound in a pestle and mortar). Add extra sherry vinegar/salt to taste.
- Toss the chicken in 2 tsp olive oil and the sweet smoked paprika. Heat a large griddle pan until hot and fry the chicken for 4-5 minutes on each side or until cooked through (slice open to check – if there’s any pink flesh or juices, grill for a bit longer), then slice and set aside.
- Toss the spring onions and broccoli in the remaining 1 tsp olive oil and add to the pan, turning until just cooked and lightly charred. Tip in the chickpeas and toss to coat.
- Cut the little gem lettuces into wedges and serve the chicken, charred veg and chickpeas piled on top of the little gem lettuce, drizzled with the red pepper dressing.
Nutrition
- 335kcals Calories
- 20.1g (2.9g saturated) Fat
- 20.2g Protein
- 16.5g (5g sugars) Carbs
- 3.5g Fibre
- 0.3g Salt
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