in Recipes

Bread salad with chicken thighs

updated

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Ingredients for 4 servings:

  • 200 g arugula
  • 200 g lamb’s lettuce
  • 1 kg chicken thighs
  • 1 flatbread(s)
  • 100 ml balsamic vinegar
  • 1 shot of raspberry vinegar
  • 1 tbsp honey
  • 1 dash of walnut oil
  • n. B. Frozen salad herbs
  • salt and pepper
  • 1 tbsp spice mix (Australian Bush Mix)
  • some olive oil
  • some water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Boneless

Remove the chicken from the bones. Combine the marinade ingredients in a bowl, add the meat, and marinate in the refrigerator for at least 2 hours. Cut the flatbread into bite-sized cubes and bake in the oven at 200°C for 10 minutes until crispy. Wash and drain the lettuce. Combine the dressing ingredients. Mix the bread cubes with the lettuce and stir in the dressing. Fry the meat until crispy. Serve the lettuce and arrange the meat on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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