Hearty warm Mediterranean winter salad with a good mix of textures, a nice crunch from the chicory and sticky sweet balsamic to bring it all together. Serves two people as a main course, or four as a starter or side. If you don’t like chicory, red cabbage makes a lovely alternative.

Ingredients

4 small skinless, boneless, chicken thighs

2 tbsp 1.25 Balsamic Vinegar of Modena

2 heads red chicory, shredded

2 tbsp toasted pine nuts

1 small red onion, thinly sliced

1 tbsp Early Harvest Arbequina Extra Virgin Olive Oil

Salt & black pepper

Ingredients

4 small skinless, boneless, chicken thighs

2 tbsp 1.25 Balsamic Vinegar of Modena

2 heads red chicory, shredded

2 tbsp toasted pine nuts

1 small red onion, thinly sliced

1 tbsp Early Harvest Arbequina Extra Virgin Olive Oil

Salt & black pepper

1

Place the chicken thighs between 2 sheets of cling film and bash out using a rolling pin to thin them slightly. Season with salt and freshly ground black pepper.

2

Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken to the pan and fry for 3-4 minutes on each side, or until golden and cooked through. Pour off any excess fat from the pan.

3

Add the balsamic vinegar to the pan, turn and coat the chicken. Once bubbling, reduce the heat to low and cook gently for 1-2 minutes (pull off the heat if it looks as though the balsamic might catch, or add a splash of water or chicken stock).

4

Remove the chicken using a slotted spoon onto a board and shred using 2 forks.

5

Toss the warm chicken with the chicory and onions. Transfer to a serving platter or individual plates, drizzle with the warm balsamic pan juices, scatter over the pine nuts and serve.

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