Fresh Vegetable Chicken Thigh Salad Recipes
CHICKEN THIGHS WITH CRUNCHY SUMMER VEG
This salad needs no separate dressing: The warm spiced chicken infuses all of the vegetables with flavor and richness.
Provided by Carla Lalli Music
Categories Bon Appétit Salad Chicken Summer Green Onion/Scallion Cucumber Radish Fennel Soy Free Peanut Free Tree Nut Free Dairy Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a medium heavy skillet, preferably cast iron, over medium.
- Meanwhile, place chicken thighs, skin side down, on a work surface. Using a paring knife and working one at a time, cut a 1/2"-deep slash along both sides of thigh bone. This will help the thighs cook a little more quickly and evenly. Add oil to pan.
- Season chicken on both sides with salt, then sprinkle all over with mustard seeds and fennel seeds, patting to adhere. Place chicken in skillet skin side down, and cook, undisturbed, until skin is very deeply browned and crisp and chicken is about 75 percent cooked through, 18-20 minutes. Some seeds will end up in the pan, which is fine as they will flavor the oil. Spoon out any that are burning. Turn chicken and cook on second side until just cooked through, about 4 minutes longer. Transfer to a platter and let rest 10 minutes.
- While the chicken rests, toss cucumbers, watermelon radish, red radishes, scallions, vinegar, and a pinch of salt in a large bowl.
- Cut chicken off the bone, then slice crosswise into 1 1/2"-2" pieces.
- Gently toss chicken and pita chips into salad. Taste and season with more vinegar and/or salt if needed.
FRESH VEGETABLE & CHICKEN THIGH SALAD
Chicken thighs are a flavorful, often less expensive, alternative to breasts in many recipes. Try them in this tasty salad topped with toasted pecans.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss salad greens with chicken and vegetables in large bowl.
- Add dressing; mix lightly.
- Spoon onto 4 serving plates; sprinkle with nuts.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
FRESH VEGETABLE CHICKEN SALAD
Garden vegetables and tender chicken give this lovely salad all the deliciousness it needs. Although the creamy ranch dressing makes it all even better.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings, 3-1/2 cups each.
Number Of Ingredients 5
Steps:
- Toss salad greens with chicken, tomatoes and carrots in large bowl.
- Add dressing; mix lightly.
- Divide evenly among 4 individual serving plates.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
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