Barbecued chicken, blue cheese and pickled celery salad
- June 2016
- Serves 4
- Hands-on time 40 min, plus marinating
Sophie Michell’s recipe for barbecued chicken incorporates classic American flavours but without the junk food association – a great salad for sharing with friends.
- 22.3g (7.8g saturated)
- 14.9g (14.6g sugars)
- 150ml white wine vinegar
- 50g sugar (any type will do)
- 4 celery sticks, thinly sliced, plus celery leaves to garnish
- 8 British free-range, skinless and boneless chicken thighs
- 50ml olive oil
- 1 tbsp barbecue sauce
- ½ iceberg lettuce (about 250g)
- 100g saint-agur blue cheese, or similar soft, creamy blue cheese, crumbled
For the spice mix
- 1 tsp smoked paprika
- ½ tsp garlic salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ½ tsp ground allspice
- Pinch dried thyme
- Pinch dried oregano
- First, quick-pickle the celery. Put the vinegar and sugar in a saucepan and set over a medium heat for 5 minutes. Put the celery in a bowl, pour over the liquid and leave to cool, then put in the fridge for at least 1 hour.
- To make the spice mix, combine all the spices together in a large bowl. Rub the mix into the chicken thighs, along with the oil. Season.
- Heat a griddle pan over a high heat, or get a barbecue ready. When very hot, cook the chicken thighs for 5-7 minutes on each side until cooked through, depending on how thick they are. Work in batches if necessary. Take off the heat and brush with the barbecue sauce.
- Break up the iceberg lettuce into large pieces and arrange on a platter or plate. Slice the chicken and arrange on top, along with the cheese, pickled celery and celery leaves.
Keep the lettuce leaves whole and use them as cups to serve the chicken in individual portions, if you like.
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