Holy Trinity Chicken Salad
Here at AT we take a lot of pride in our salads, as there's really nothing better for lots of fresh flavours and interesting textures. But we ain't talking about pre-packaged wilted rocket, with a few mozzarella balls and acrid balsamic dressing, we're talking holy trinity chicken salad, which is scrumptious, and easy to make.
Start with your 'holy trinity' - garlic, chilli and ginger, and give them a good mash together. We used our newly acquired pestle and mortar, however grating the ginger and garlic, and finely chopping the chilli will do just the trick.
Put the paste in a bowl with soy sauce, honey, lemon juice and a bit of oil, this is the marinade for your chicken thighs. Leave the thighs marinading in the fridge for a couple of hours if possible, then pop in to the oven at 180 - 200°C, for 30 - 40 minutes - until the chicken is cooked through and the skin is lovely and crispy. Baste the chicken every 10 minutes or so, and don't be alarmed if the marinade starts to burn a little, this is because of the honey and creates a lovely flavour on the skin.
Whilst the chicken is cooking, steam some tenderstem broccoli (green beans/sugar snaps/mange tout also work very well) and make a peanut satay. Satay is the easiest thing in the world to make, so for anyone daunted by the prospect - heat up water, crushed garlic, chilli oil/paste and peanut butter - satay made (we even used the microwave!).
Once the broccoli is cooked, blanch in cool water, shake off any excess and add to the bowl with your satay (we also added a few poppy seeds at this stage for a bit of extra crunch).
Once the chicken is cooked, remove the skin and put aside. Shred the chicken from the bone (using a couple of forks if the chicken is hot), mix it with the residual marinade in the tray and add to your satay/broccoli mix. Now time to bring the salad together, with a few extras...
Once you have the chicken, vegetable and satay combination, you can pretty much add it to any salad ingredients and it will be a delicious dish. However, this time we used baby gem lettuce as a base, and topped the chicken with finely diced shallots, pomegranate seeds, feta, chilli, mint, the roasted chicken skin (chopped up) and a squeeze of lemon juice.
It's the perfect combination of sweet, sour and spicy, and a delightful fusion of asian flavours and seasonal produce. Scrumptious!