recipes
Garlic marinated chicken thigh salad with lemon vinaigrette
Serves: 2
2017-11-30
Ingredients
For the salad
- 6 chicken thighs, boned and skinless
- 1 packet garlic marinate
- 1 tbsp olive oil (Borges)
- 10 roasted new potatoes, halved
- 1 ripe avocado, sliced
- Kernels ½ pomegranate
- 100g crumbled feta cheese
- 2 handfuls mixed salad leaves
For the lemon vinaigrette
Method
Start this recipe by slitting the chicken thighs with a sharp knife and marinate in the garlic marinate an hour. When ready, heat up the oil and fry the chicken on both sides for 5 minutes or until cooked through. Mix together the vinaigrette ingredients and pour over the salad leaves in a bowl and mix. Add in the roasted potatoes, avocado, pomegranate kernels and mix together well. Serve into 2 large salad bowls and lay the chicken thighs on top. Crumble over the feta cheese and serve.
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