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Chicken fat breadcrumb & sriracha aïoli salad

Chicken fat breadcrumb & sriracha aïoli salad

The thick dressing and chicken fat breadcrumbs ensure that Ed Smith's salad matches particularly well with the succulent chicken and salty chips from his Father's Day main course here.

5 out of 5 stars(2) Rate this recipe
Low in saturated fat2 of your 5 a day
  • Serves4
  • CourseAccompaniment
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


For the dressing

  • 1 tbsp sriracha aïoli reserved from the chicken recipe – link in the intro – or see tip
  • 2 tbsp fresh orange juice
  • 2 tsp sherry vinegar
  • 4 tbsp extra virgin olive oil
  • 20g Parmigiano Reggiano, finely grated

For the salad

  • 125g sourdough, blitzed to coarse breadcrumbs
  • Buttery cooking juices reserved from the chicken recipe – link in the intro – or see tip
  • 110g pack watercress, rocket & spinach salad
  • 2 Essential Little Gem Lettuce, leaves separated
  • 1 cucumber, peeled, halved, deseeded and cut into 1-2cm crescents


  1. Make the dressing in a large mixing bowl, whisking together the sriracha aïoli, orange juice, vinegar and oil. Add 15g of the parmesan and whisk that in too.

  2. Collate and prepare the other salad ingredients so that these can be thoroughly tossed with the dressing just before eating.

  3. When the chicken is resting, stir the breadcrumbs into the buttery cooking juices and return the tray to the oven for 8-10 minutes until golden.

  4. Add the salad to the dressing. Toss well so everything is coated and glossy. Add most of the breadcrumbs. Toss once more, then transfer to a serving platter and finish with the remaining cheese and crumbs.

Cook’s tip

If you’re not making this to accompany the roast chicken, fry off the crumbs in olive oil with thyme and garlic, until crisp, golden and moreish, then assemble as above. To make the sriracha mayo, add a dash of sriracha and orange juice and a little crushed garlic to 1 tbsp mayonnaise.


Typical values per serving when made using specific products in recipe


1,022kJ/ 245kcals



Saturated Fat












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