Oregano shredded chicken thigh salad

Oregano shredded chicken thigh salad

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
50g watercress
50g rocket
95g cherry tomatoes, sliced in half
66g mozzarella, torn into medium pieces
6 black olives
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.
Nella Foulds
Nella Foulds

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