Summer chicken salad
Warmer weather means salad season!
This recipe is probably a bit more focused towards people with minimal dietary limitations but looking to get all those natural goodies from their meals.
Ingredients
- 1 bag of spinach & rocket lettuce mix
- 1 avocado
- ½ cucumber
- ½ red onion (this will get lightly pickled)
- ½ cup of walnuts, crushed
- ¼ cup dried cranberries (optional, but recommended)
- Chicken thigh, skin on
- Tablespoon of salt (Pickle)
- Tablespoon of sugar (pickle)
- 2 tablespoons pear vinegar/ACV (pickle)
Dressing
- 1 teaspoon Dijon mustard
- 2 tablespoons of pear vinegar or apple cider vinegar
- 3 tablespoons of good extra virgin olive oil (EVO)
- Salt & pepper to taste
- Teaspoon honey
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
Prep Time
10-15 minutes
Cooking Time
55-65 minutes
Method
- For the chicken, in a non-stick pan add a thin layer of EVO, and bring to a medium heat. Season the flesh of the chicken with salt & pepper, and just salt on the skin side. Lay skin side down in the pan, and cover with baking paper (make sure it doesn’t over hang the pan, or it might catch fire) then place a heavy pot or pan on top of the covered chicken to press it down flat in the pan. This will help the skin get nice & crispy. Cook for 10 minutes, then turn for a further 5 minutes.
- For the pickled onion, thinly slice the onion & separate into a bowl. Cover with sugar, salt & vinegar (the 1 for pickle) and then massage with your fingers until all coated. Set aside while you get the salad ready.
- For the dressing, combine all ingredients a bowl & whisk until combine. Taste for seasoning.
- Build the salad in a large bowl, slice the avocado & cucumber & adding all the remaining ingredients before dressing. Drain any liquid from the onions, and include them in the salad. Add half the dressing to start, and after tossing, only add more if the leaves aren’t coated, or if you like loads of dressing. 😊
- Slice your chicken, and mix into the bowl.
- Serve it up, sit outside in the sun & enjoy!
About the Author
Our new Fearless Foodie contributor and CCA ambassador, Aaron Sanders. Aaron was diagnosed with Crohn’s disease in 2012, after being misdiagnosed with a parasite and has managed his condition via infusions ever since. He is a passionate foodie and competed in Season 13 of MasterChef Australia. Aaron is using his social media platform to spread awareness for this invisible disease that affects so many. As a CCA ambassador, Aaron is excited to create different recipes and share food ideas with the Crohn’s and colitis community.