Crispy Chicken Salad

Pan-fried chicken thigh sliced and tossed with fresh herbs, peppers, and onions in a balsamic vinaigrette.

Gluten-Free Dairy-Free Chicken Quick Salad High-Protein

Estimated Nutrition

Calories

425.6

kcal / serving

425.6 kcal total

Carbs

16.8g

per serving

16.8 g total

Fat

28.2g

per serving

28.2 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Meat

piece

Chicken Thigh

Bones removed, with skin on

NutsSeeds

pinch

Salt

pinch

Black Pepper

Freshly ground

handful

Flat leaf Parsley

handful

Basil

Fresh

handful

Coriander

Fresh

handful

Mint

Fresh

0.5

piece

Pepper

Finely sliced

OilsFats

Olive Oil

Vegetables

1.25

piece

Onion

Finely sliced

Method

Toss the chicken with the salad mixture and serve immediately.

Fry the chicken thigh skin side down in a hot pan for 8 minutes.

Turn the chicken and cook for another 8 minutes until golden and cooked through.

Slice the cooked chicken into thin strips.

Whisk the olive oil, balsamic vinegar, salt, and pepper to create a dressing.

Stir the herbs, sliced pepper, and sliced onion into the dressing.