GARDEN ROUTE | KAROO NEWS - If you are trying to get your eating habits on a healthy track, this herbed cranberry and chicken salad is a great starting point.
It uses fresh and nutrient-rich ingredients that give your body important vitamins and minerals.
You’ll need:
- 400 – 600g skinless deboned chicken thighs
- 1 tsp dried thyme; salt and pepper to taste
- 1 tsp olive oil; ¼ cup water, or as needed
- 2 cups mixed salad leaves
- ½ red onion, thinly sliced
- ½ cup sliced chives
- ½ cup torn fresh parsley
- ½ cup torn fresh dill
- ¼ cup crumbled blue cheese
For the dressing
- 2 Tbsp red wine vinegar
- ¼ cup olive oil
- ¾ cup dried cranberries, plus extra for garnishing
- 1 Tbsp Dijon mustard
- 1 clove garlic, finely chopped
- 3–4 Tbsp water
- salt and pepper to taste
How to:
- Season the chicken thighs with the thyme, salt and pepper.
- Heat the olive oil in a frying pan and brown the chicken thighs on all sides. Cook the chicken until done, adding the water if the pan gets dry.
- Remove from the heat and allow to cool before slicing the chicken.
- Using a hand blender, whizz the dressing ingredients until smooth.
- Combine the mixed salad leaves with half the chicken and the red onion in a serving bowl. Season with salt and pepper and pour over half the dressing. Toss to combine.
- Scatter over the chives, parsley, dill and blue cheese.
- Add the remaining chicken, drizzle over the rest of the dressing and garnish with extra dried cranberries.
*Recipe and image by cookbook author and salad queen, Chantal Lascaris, The Ultimate Salad Book.
