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Spiced Chicken Salad with Red Pepper Mayo

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Let’s talk about salads…surely there is no excuse to still be eating bland-ass salads in 2023?! See ya boring, bland and bitter salads 👋 Nobody seriously enjoys those, right?! It can’t just be me.

This gorgeous spiced chicken salad with roasted red pepper mayo will change up your salad game for good. We’ve layered different flavours, textures and colours to take you to new realms. LET’S NORMALISE TASTY, SAUCY SALADS!! It genuinely changed the way I eat salads because you can still be healthy and still be full without sacrificing the flavour, which I love.

For another saucy salad, but this time with a fruity kick, try out my Waldorf salad with roasted red grapes. Just lovleh!

Ingredients

metric imperial

For the Chicken

  • 4 skin on, bone out chicken thighs
  • 4 skin on, bone out chicken thighs
  • 1 sweet potato, peeled and cut to 2cm cubes
  • 1 sweet potato, peeled and cut to 2cm cubes
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • Salt and pepper
  • Salt and pepper
  • 2 tbsp pomace oil
  • 2 tbsp pomace oil

For the Salad

  • 2 1/2oz tri colour quinoa
  • 75g tri colour quinoa
  • 8fl oz vegetable stock
  • 250ml vegetable stock
  • 2 baby gem, leaves picked
  • 2 baby gem, leaves picked
  • 10 cherry tomatoes, halved
  • 10 cherry tomatoes, halved
  • Squeeze of lemon juice
  • Squeeze of lemon juice
  • Drizzle of olive oil
  • Drizzle of olive oil
  • Pinch of mixed seeds
  • Pinch of mixed seeds
  • Pinch of crispy shallots
  • Pinch of crispy shallots
  • Salt and pepper to season
  • Salt and pepper to season

For the Red Pepper Sauce

  • 2 red peppers
  • 2 red peppers
  • 1/2 tsp white wine vinegar
  • 1/2 tsp white wine vinegar
  • 2fl oz olive oil
  • 50ml olive oil
  • Large pinch of salt
  • Large pinch of salt
  • 2 tbsp mayonnaise
  • 2 tbsp mayonnaise

Method

  1. Make the red pepper sauce, preheat the oven to 215°/425°F/Gas Mark 7.
  2. Place the peppers on a tray and roast in the oven for 45 mins.
  3. Remove the stalk and seeds and blend with the oil, salt and white wine vinegar.
  4. Leave to cool before mixing 2 tbsps of the paste in with the 2 tbsps of mayonnaise.
  5. Reduce the oven to 180°C/350°F/Gas Mark 4.
  6. In a tray mix the sweet potato and chicken thighs.
  7. Mix the herbs and spices and pour over the chicken and potatoes, drizzle over the oil and season.
  8. Mix with you hands until completely coated.
  9. Place the chicken skin side up and roast in the oven for 40 minutes until the chicken is cooked though and crispy on top.
  10. In that time cook your quinoa, boil the vegetable stock, add in the quinoa and cook for around 15 minutes, remove from the heat and leave until later.
  11. To build the salad, mix your lettuce, tomatoes, quinoa, lemon, oil, sweet pots and give a good toss.
  12. Carve the thighs and place on top.
  13. Add lashings of red pepper sauce and sprinkles. Oooft yes please.
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