I had the most amazing easy chicken salad recipe of my life, during a recent tour of an organic farm. Farm fresh ingredients = incredible food.
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Bonnie Powell
1 1/2poundschicken thighs
1/2teaspoonfreshly ground pepper
1tablespoonfreshly squeezed lemon juice
3tablespoonsfresh parsleychopped fine
2wholegreen onionschopped finely
2stalksof celerychopped finely
1wholetart applepeeled and chopped
More salt, pepper and lemon juiceto taste
Preheat your oven to 300°F (149°C). Spread olive oil around the surface an oven-proof baking dish, such as a cast iron skillet. Lay down chicken thighs and sprinkle with half of the salt and pepper. Turn thighs over, spreading them out and laying them flat, and sprinkle with the rest of the salt and pepper. Move them around in the pan to make sure they are evenly oiled.
Bake chicken thighs for 25 minutes. Once they are done, turns thighs out onto a plate and allow to cool completely.
While thighs are baking, heat a small saucepan over medium heat. Add the nuts and roast until they become fragrant and begin to darken, about 2 minutes. Remove from heat and allow to cool fully.
In a large bowl, mix mayonnaise and yogurt until fully combined. Add lemon juice, lemon zest and parsley, mixing well. Season with salt and pepper to taste.
Dice or shred chicken into small chunks and mix into mayonnaise and yogurt. Add in chopped onion, celery and apple, mixing until completely incorporated. Season with more salt, pepper and lemon juice to taste. Chill until ready to serve.
Just before serving, add nuts to salad – if you add them and allow them to sit, the nuts will get soggy.