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Roasted Chicken Salad With Orange & Balsamic Sauce - Recipe Video

A simple and easy to understand recipe video shows how to make Roasted Chicken Salad With Orange & Balsamic Sauce.
With few ingredients, this roasted chicken salad will look stylish. It is simply seasoned with salt, pepper, and balsamic vinegar, but mandarin orange is going to be a refreshing accent. This is hearty and perfect for parties.
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Cook time

20 minutes

Ingredients
2 servings

  • Chicken thigh
    300 g
  • Herb salt
    1/2 tsp
  • Black pepper
    2 three finger pinches
  • Japanese orange
    1
  • Balsamic vinegar
    70 ml
  • Olive oil
    1 tsp
  • Mesclun greens
    40 g
  • Walnut
    30 g

How to make

  1. Prepare. Wash mesclun greens well and drain them.
  2. 1. Cut open the chicken thigh to even the thickness and sprinkle salt and black pepper on both sides.
  3. 2. Heat a pan over medium heat, spread olive oil, and cook Step 1 chicken thigh from the skin side.
  4. 3. Once Step 2 has browned and the skin is crisp, flip it over, cover with a lid, and cook over medium heat until cooked through.
  5. 4. Peel mandarin orange and cut the skin of each piece to peel it off.
  6. 5. Pour the balsamic vinegar into a small saucepan over low heat and simmer until it thickens.
  7. 6. Cut Step 3 into bite-sized pieces.
  8. 7. Place mesclun greens on a plate, then arrange Step 6 and 4.
  9. 8. Sprinkle the walnuts over Step 7 while crushing them with your hands, pour over Step 5, and it's ready to serve.

Tips for cooking

Season well chicken thigh with salt and pepper. If you cook the skin until browned, the texture will be crispy and delicious. The strong acidity of balsamic vinegar thickens and the acidity becomes mild by boiling it thoroughly, so please adjust it according to your preference.

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