Warm chicken salad with honey-vinegar dressing

Warm chicken salad with honey-vinegar dressing

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 45 minutes
  • Groote Post Chenin Blanc 2009


  • 4 chicken thighs (about 600 g)
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 2 small heads cos lettuce
  • 2 T chopped parsley
  • 3-4 T breadcrumbs, toasted
  • 6-8 T grated Parmesan
  • For the dressing, mix:
  • 2 T red-wine vinegar
  • 1 T honey
  • 1 t Dijon mustard
  • 1 clove garlic, crushed
  • 1/3 cup olive oil
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 200°C. Place the chicken pieces skin side down in an oiled roasting pan just large enough to hold them snugly. Season, then turn – they should be sufficiently moistened by the oil in the pan.
Season the skin side. Roast for 45 minutes, or until nicely browned and tender. Remove from the oven, spoon over half the dressing and leave to rest for 5 minutes.
Mix the salad leaves with the remaining the dressing, then turn into a salad bowl or arrange on four plates. Spoon over the warm chicken and pan juices. Serve immediately, sprinkled with parsley, breadcrumbs and Parmesan cheese.

Cook’s notes: By all means, use breadcrumbs that are ready-toasted but bake them for 5 minutes until brown and crisp. For an even speedier salad, use a warm preroasted chicken.

Per serving: 2967.7 kJ, 29.7 g protein, 54.8 g fat, 11.7 g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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