Imported from Instagram

Panzanella Salad with Lemon-Zested Chicken Thighs and Crispy Chicken Skin

Name: Panzanella Salad with Lemon-Zested Chicken Thighs and Crispy Chicken Skin
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 10 g Mint (Finely sliced; use three-quarters in the salad and reserve the rest for garnish.); 1 tbsp Mustard (For the dressing.); Oregano (Amount unspecified; for seasoning the chicken.); Olives (1 packet; packet size unspecified.); Olive oil (Amount unspecified; use for the salad and chicken.); 1 Lemon (Zest onto the chicken; use the juice in the dressing.); 2 Celery (A couple of sticks; roughly chopped.); 10 g Parsley (Finely sliced; use three-quarters in the salad and reserve the rest for garnish.); 1 Red pepper (Roughly chopped.); Cherry tomatoes (1 packet; packet size unspecified. Roughly chop.); 1 Red onion (Amount unspecified; roughly chop.); 10 g Basil (Finely sliced; use three-quarters in the salad and reserve the rest for garnish.); 3 Chicken thighs (Roast with skin; reserve the crispy skin for topping and the chicken jus/fat for dressing.); Sourdough bread (Stale bread for chunky croutons; olive bread is suggested. Cut into chunks.); Vinegar (A splash, added to the chopped salad vegetables.); Salt (Pinch for the salad; also season the chicken to taste.); Black pepper (Amount unspecified; season the chicken.)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

A fresh bread salad with sourdough croutons, vegetables, olives, herbs, and roasted lemon-zested chicken thighs. A quick mustard-and-lemon dressing is enriched with the reserved chicken fat, and crispy chicken skin finishes the dish.

3 servings55 minItalian

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Ingredients

10 g Mint (Finely sliced; use three-quarters in the salad and reserve the rest for garnish.)
1 tbsp Mustard (For the dressing.)
Oregano (Amount unspecified; for seasoning the chicken.)
Olives (1 packet; packet size unspecified.)
Olive oil (Amount unspecified; use for the salad and chicken.)
1 Lemon (Zest onto the chicken; use the juice in the dressing.)
2 Celery (A couple of sticks; roughly chopped.)
10 g Parsley (Finely sliced; use three-quarters in the salad and reserve the rest for garnish.)
1 Red pepper (Roughly chopped.)
Cherry tomatoes (1 packet; packet size unspecified. Roughly chop.)
1 Red onion (Amount unspecified; roughly chop.)
10 g Basil (Finely sliced; use three-quarters in the salad and reserve the rest for garnish.)
3 Chicken thighs (Roast with skin; reserve the crispy skin for topping and the chicken jus/fat for dressing.)
Sourdough bread (Stale bread for chunky croutons; olive bread is suggested. Cut into chunks.)
Vinegar (A splash, added to the chopped salad vegetables.)
Salt (Pinch for the salad; also season the chicken to taste.)
Black pepper (Amount unspecified; season the chicken.)

Steps

1
Cut the stale sourdough into chunky pieces. Air-fry the bread until crisp; no temperature or duration is specified in the source.
2
Roughly chop the celery, cherry tomatoes, red pepper, and red onion. Put them in a bowl with the olives, then add a splash of vinegar and olive oil.
3
Season the chicken thighs with lemon zest, a little olive oil, salt, pepper, and oregano. Roast until golden brown and cooked through; the source does not state an oven temperature or cooking time.
4
Let the chicken rest. Reserve the chicken jus and fat, and keep the skin crisp for topping.
5
Finely slice the basil, parsley, and mint. Add about three-quarters of the herbs and the crispy sourdough to the salad vegetables; add a pinch of salt.
6
Once the chicken is cool enough to handle, slice or chop the meat and add it to the salad. Keep the crispy skin aside for garnish.
7
Make a dressing with the mustard, lemon juice, and reserved chicken fat. Toss it through the salad.
8
Plate the salad and garnish with the remaining chopped herbs and crispy chicken skin.

Notes

Packet sizes, amounts of several ingredients, and the air-fryer and roasting times/temperatures are not specified. The source does not explain exactly how the skin is crisped separately; retain the skin as a topping as stated in the title and audio.