- 350 gram chicken thighs
- 1 red, 1 yellow and 1 orange bell pointed pepper
- Dandelion lettuce
- Butterhead lettuce
- 1/2 cucumber
- 1/2 onion
- Goat cheese
- 6 radishes
- Handful cashews
- Olive oil
- Salt and pepper
- (optional) watercress, mustard seed sprouts to garnish
Kitchen equipment needed
- Chef’s knife + cutting board
Preparation — 10 minutes
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.
Putting the butter lettuce salad together — 15 minutes
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 liking.
You’ll soon notice that chicken thighs have more flavor 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.