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Micro Salad With Pan Fried Chicken leg with Toasted Walnuts and Cranberry

A dynamite main dish.

Servings: 2

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

  • 2 Whole Chicken legs with Thigh

Salad Dressing

  • 1 Cup Olive Oil
  • ½ cup Balsamic Vinegar
  • 1 ¼ tbsp Mustard (dijon if you have it)
  • 2 ½ tbsp Honey

Salad

  • ¼ Cup Walnuts (toasted in oven at 275 for 20min)
  • 1 Handful Dried Cranberries
  • 1 Apple
  • 1 Carrot (shredded on cheese grater)
  • ¼ Cup Small diced onion
  • ¼ Salt and Pepper

Instructions

Chicken

  1. Take chicken legs and run knife along bone. Then slowly use the knife to separate the meat from the bone.
  2. Once you get to the joint just roughly cut around it to free the meat from the bone. Finish by scraping knife along bone to get it all off in one piece.
  3. Pull end bit downwards away from bottom of leg bone and cut to fully remove it from bone. you should have a relatively flat piece of chicken with skin on one side and meat not the other.
  4. Turn on over to 375
  5. Season on both sides with salt and pepper.
  6. Heat up pan and add some oil into the pan
  7. Place chicken skin side down into pan and fry until skin is golden brown
  8. Flip chicken and fry other side till caramelized (golden brown)
  9. Put in oven to finish

Dressing

  1. Place vinegar, honey,dijon and a dash of salt and pepper into a bowl
  2. either with a beater,whisk or immersion blender start mixing ingredients
  3. Very slowly add oil while whisking rapidly
  4. If it doesn't emulsify once you're halfway through your oil pour a small amount of the mixture into another bowl add some more mustard and slowly mix in other mixture and then add rest of oil slowly while whisking.

Salad

  1. Cut your apple into cubes, toast your walnuts, and cut and shred your other veggies
  2. Put all ingredients into bowl and toss with desired amount of dressing
  3. Take chicken out of oven and slice roughly with skin side down.
  4. Plate and serve