Chicken Chop Salad with a Mustard Vinaigrette

Warm weather calls for light and fresh salads, but we like to add a healthy dose of good fats and protein to keep us satisfied! The spiced chicken is baked until crispy, adding extra flavour to the salad, while the pumpkin seeds are toasted in a little butter, adding a pop of decadence.

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Make the mustard vinaigrette (store in an airtight container in the fridge)

  • ¼ cup olive oil 
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp dijon mustard 
  • 2 tsp maple syrup  
  • 1 garlic clove (crushed)
  • Salt and pepper

 

Make the spice mix for the chicken (store in an airtight jar in the pantry) 

  • 1 tsp paprika 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1 tsp coconut sugar 
  • Salt and pepper

 

Toast the pumpkin seeds (store in an airtight jar in the fridge)

  • 2 tsp butter 
  • 2 Tbsp pumpkin seeds 
  • Salt and pepper

  1. In a small saucepan over low heat, add butter, pumpkin seeds and salt; toast until golden, then set aside to cool.
  • Placing the chicken thighs flat on the tray, means there is a greater surface area for the chicken and spices to get crispy and delicious. There is a little sugar in the spice mix that will also caramelise when in contact with heat. 
  • Wanting to have leftovers for lunch? The ingredients in this salad are notorious for going soggy but this doesn’t mean you can enjoy some leftovers – just make sure to set aside a portion of veggies before adding the chicken, pumpkin seeds and the dressing. Assemble your salad right before serving.

 

Shortcuts 

  • You can swap spiced chicken thighs for rotisserie chicken. 

 

Vegetables 

  • This salad can really be adapted to whatever veggies you have on hand. You could add grated carrot, shaved zucchini, peas or some crispy corn. 

 

Protein 

  • For a vegetarian option, swap chicken for our crispy chickpeas and some feta. 
  • This salad is also tasty without the chicken and served alongside any grilled meat of choice. 

 

Other 

 

Ingredients

Spiced Chicken thighs

  • 600g chicken thighs 
  • 1 tsp paprika 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1 tsp coconut sugar 
  • Olive oil 
  • Salt and pepper 


Salad 

  • 120g baby cos (1 bag) 
  • ½ cucumber (deseeded and sliced) 
  • 1 punnet cherry tomatoes (halved)
  • 1 avocado (sliced)
  • 1 shallot (finely sliced) 
  • 2 tsp butter 
  • 2 Tbsp pumpkin seeds 
  • Salt and pepper


Mustard vinaigrette 

  • ¼ cup olive oil 
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp dijon mustard 
  • 2 tsp maple syrup  
  • 1 garlic clove (crushed)
  • Salt and pepper
Method
  1. Preheat the oven to 200 degrees, fan bake.

  2. In a bowl add all the ingredients for the spiced chicken. Toss well to coat the chicken in the spices.

  3. Place chicken thighs flat on a lined baking tray and pop them into the oven to cook for 35 minutes or until cooked and golden. Once cooked and cool enough to handle, cut into bite-size pieces.

  4. Meanwhile, prepare the salad ingredients.

  5. In a small saucepan over low heat, add butter, pumpkin seeds and salt; toast until golden, then set aside to cool.

  6. To make the dressing, add all the ingredients into a jar and shake until emulsified.

  7. Time to assemble the salad. Grab a large platter or salad bowl, add the cos lettuce, then scatter over the cucumber, tomatoes, avocado, shallot, pumpkin seeds and chicken; pour over the dressing and give the salad a gentle toss.
Variations

Vegetables 

  • This salad can really be adapted to whatever veggies you have on hand. You could add grated carrot, shaved zucchini, peas or some crispy corn. 

 

Protein 

  • For a vegetarian option, swap chicken for our crispy chickpeas and some feta. 
  • This salad is also tasty without the chicken and served alongside any grilled meat of choice. 

 

Other 

 

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