Crispy chicken salad



  • 1 chicken thigh, bones removed, with skin on

For the dressing


  1. Heat a frying pan and fry the chicken thigh skin side down for 6-8 minutes on each side. Turn and cook for the same length of time. When crisp, golden and cooked through cut into thin slices.

  2. For the dressing, mix together the olive oil, balsamic vinegar, salt and pepper.

  3. Add the herbs, pepper and onion to the dressing.

  4. Mix through the chicken at the last minute and serve.