Charred chicken salad
- September 2018
- Serves 4
- Hands-on time 25 min
This charred chicken salad recipe comes out at just £1.64 per head, making it a great money-saving meal to feed the family.
- 20.1g (2.9g saturated)
- 16.5g (5g sugars)
- 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
- 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.
Next time, replace the chickpeas with the same amount of butter beans or black-eyed beans.
The dressing will keep covered in the fridge for up to 48 hours. If you want to take the salad to work, cook the chicken the night before. Cool, then assemble in a sealed container with a separate small pot for the dressing.
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