There's nothing better than a hearty salad on a warm day to make for the perfect spring time evening. This recipe was created by Angela Hartnett of the Guardian, who says this dish also works with roasted chicken leftovers. Don't forget to keep the chicken heated separately until you are ready to serve.
Roast Chicken Salad
- 6 chicken thighs
- salt and pepper
- pinch of cumin powder
- 2 small head radicchio, or 2 large endive
- 2 spring onions, chopped
- 1 tbsp roasted hazelnuts, chopped
- 1 apple, sliced
- 5 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tbsp flat-leaf parsley, chopped
Get the rest of this recipe here.