Ingredients
- Boneless, skinless chicken thighs 400g
- Romaine or Iceberg lettuce, chopped 150g
- Crisp red apple (e.g., Honeycrisp or Gala), diced 100g (approx. 1 medium apple)
- Walnuts or pecans, toasted and chopped 50g
- Feta cheese, crumbled 60g
Dressing
- Olive oil (extra virgin) 3 tbsp
- Aged balsamic vinegar 1 tbsp
- Fresh lemon juice 1 tbsp
- Dijon mustard 1 tsp
- Salt and black pepper To taste
Preparation
- Cook the Chicken Thighs:10-12 mins. Season chicken thighs with salt and pepper. Heat 1 tsp of olive oil in a skillet over medium-high heat. Sear thighs for 5 to 6 minutes per side until the internal temperature reaches 74°C (165°F). Remove from pan, let rest for 5 minutes, then slice into strips.
- Toast the Nuts:3-5 mins.Toast chopped walnuts or pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Set aside to cool.
- Mix the Dressing:2 mins. Whisk together the olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, salt, and pepper until emulsified.
- Assemble and Serve:3 mins. In a large bowl, combine the chopped lettuce, diced apple, cooled toasted nuts, and crumbled feta. Add the sliced chicken thighs. Pour the dressing over the salad and toss gently to combine.