It was a cold and damp day when I made this and it felt like this salad exuded sunshine and warmth somehow! Eating nutrient rich colourful food does so much for your mood regardless of the weather.
Ingredients for 1 serving
|150g||chicken thighs, boneless and skinless|
|52g||peppers, cut into cubes|
|1 tsp||dried oregano|
|1/2||lemon, juice only|
|12g||extra virgin olive oil|
|95g||cherry tomatoes, sliced in half|
|66g||mozzarella, torn into medium pieces|
|1 tbsp||balsamic vinegar|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Place the chicken thighs into a bowl, add the oregano, juice from 1/2 lemon and a little seasoning to taste.
- Put a medium frying pan onto a medium heat and when warm add the chicken thighs.
- Leave these to cook on one side for at least 5 minutes before turning over.
- After 5 minutes they should be golden brown on the first side. Leave them for another 5 minutes before turning again.
- After another 5 minutes (approximately 15 minutes in total) the thighs should be cooked through. Check them with a fork, they will be firm to the touch when ready.
- When you’re happy that the chicken’s cooked through, remove the chicken from the pan and place the thighs onto a clean chopping board.
- Use a sharp knife cut them into strips.
- Arrange the salad leaves and peppers onto a plate before adding the chicken.
- Place the tomatoes, mozzarella, olives, olive oil and balsamic vinegar into a bowl.
- Give everything a good mix to coat everything with the dressing before adding it to your plate along with the salad and the chicken thighs.
- I hope you enjoy the sunniest of salads!
- You’ll notice that I don’t add any oil to the thighs when cooking. They’re higher in fat than chicken breast so there’s no need to add more fats at this stage.
- Why not prepare an extra portion of chicken for the following day to save time!
- I like to use an aged balsamic vinegar as it’s richer in flavour and thicker too.