Make a big impression with this butter lettuce salad with chicken thighs. Recipe for 2, ready in 25 minutes.
The main thing:
Made by Véronique
Published at 2015-09-21, this recipe is for 2 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 18-03-2021
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WASH the lettuce leaves and radishes. DICE the onion (read here how). SLICE the pointed peppers in half and remove seeds. USE a fork to engrave/cut the cucumber lengthwise, this makes the ribbed effect as seen in the photos.
You can skip this step if you want, it's mainly for aesthetics. Thinly slice the radishes and cucumber. Clean the chicken thighs, rid every piece of excess fat or blood.
Rub the chicken thighs and pointed pepper halves in olive oil.
Place your skillet on medium-low heat, then add in the pointed pepper halves. Turn around every few minutes, until soft and tender. Cook for about 10 minutes, then remove the pointed bell peppers and add in the chicken thighs along with the diced onions.
Turn the heat up to medium and bake the chicken thighs until slightly browned. Arrange lettuce, cucumber, peppers, radishes and chicken on a plate. Crumble as much goat cheese as you'd like over the plate.
Garnish with crushed cashews and watercress (or any other edible small plant). Add a squeeze of honey and some salt and pepper to your liking. You'll soon notice that chicken thighs have more flavour as opposed to chicken breast.
This is because chicken thighs contain more fat. This butter lettuce salad goes well with a big glass of chardonnay.