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Crispy chicken salad & Parmesan dressing
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8 essential Frozen British Chicken Thighs, defrosted
150g essential Frozen Petits Pois
200g pack Waitrose 1 Free Range Air Dried Beech Smoked Bacon Lardons
2 little gem lettuce
200g pack radishes, trimmed and sliced
For the dressing
½ x 200ml tub half fat crème fraîche
3 tbsp grated Parmigiano Reggiano
1 tsp Dijon mustard
1 tsp red wine vinegar
1. Preheat the oven to 200°C, gas mark 6. Season the chicken thighs and roast in a shallow roasting tray for 30 minutes.
2. Meanwhile, cook the frozen petits pois in boiling water for 2-3 minutes, then drain. Make the dressing by whisking all the ingredients together in a large bowl.
3. After the 30 minutes, scatter the lardons into the tray with the chicken and roast for a further 15 minutes until the chicken is cooked through with no pink meat. Shred the lettuce and add to the dressing with the peas and radishes. Season and toss.
4. Using a slotted spoon, remove the cooked lardons from the roasting tray and add to the salad bowl, toss again. Tip the salad onto a platter and serve topped with the chicken.
Typical values per serving:
This recipe was first published in July 2019.