Recipe: Pan-roasted chicken salad

Looking for something fast and easy to make? Try Tim Ong’s yummy roast chicken salad

#134_food_chicken

With this recipe, you’ll have more than enough time to prepare the salad while the chicken cooks in the pan. Any leftover dressing can be kept in the fridge for three days.

INGREDIENTS (Serves 2-4 people)

For the Roast Chicken

  • 2 pieces Chicken thigh
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 1 tsp Paprika
  • 1 tsp Cajun spice
  • Salt to taste

For the Croutons

  • 2 slices A good sourdough loaf, cut into 1.5cm cubes

For the Dressing

  • 100g Japanese mayonnaise
  • 2 cloves Garlic, crushed
  • 5 drops Tabasco sauce
  • Juice from half a lemon

For the Salad

  • 1 head Lettuce, or a mix of your favourite lettuce
  • 1 Cucumber, peeled, seeded & diced
  • 1 punnet Cherry tomatoes, washed & halved
  • 100g Labne cheese (or any of your favourite cheeses)

METHOD

  1. Marinate the inside of the chicken thigh with rosemary, thyme, paprika, salt and Cajun spice.
  2. In a non-stick frying pan, place the chicken, skin side down, and cook on low heat until the skin turns a crisp golden brown. There is no need to add any oil as the chicken has enough natural fat.
  3. Flip over and cook for two minutes on the other side until golden brown. Transfer the chicken to a plate to rest.

 

For the Croutons

Using the same frying pan, sauté the bread in the oils that have been released by the cooked chicken, until golden brown. Drain off any excess fat by transferring the croutons onto paper towels.

 

For the Salad

Simply mix all the dressing ingredients together. To serve, chop the cooked chicken up and toss it with the salad, croutons and dressing.

 

Tim Ong 

Australian-born Tim Ong, head of Camp Asia’s “Super Chef”, a cooking programme for kids, has also appeared on Asian Food Channel’s “The Amazing Food Challenge” and is a consultant to several restaurants here.  

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