Salad of barbecued chicken thighs, onions and chickpeas
“Steve Manfredi serves salads for a hot day.”
- 1kg of free-range, boned chicken thighs
- 8 red onions
- extra virgin olive oil
- 2 cloves garlic
- salt and pepper
- 2 cups of cooked chickpeas
- 3 ripe tomatoes
- 3 tbsp of balsamic vinegar
- 1 cos lettuce
Leftovers make great salads, especially roasts - the barbequed thighs in this recipe could be easily substituted in this way. Shredded roast lamb leg tossed with the leftover roast vegetables, some sliced, raw red cabbage and a little finely sliced red onion may be more appropriate on a hot day than the original roast. A robust salad like that needs a dressing to match, such as good extra virgin olive oil, balsamic vinegar and crushed garlic.
Method
Marinate 1kg of free-range, boned chicken thighs and 8 peeled and halved red onions in extra virgin olive oil with 2 minced garlic cloves, salt and pepper for an hour.
Barbecue the thighs for 2-3 minutes on each side then slice each into 3-4 pieces and place in a bowl. The onions will take a little longer, but also add these to the bowl, each half sliced into 3-4 pieces.
Add 2 cups of cooked chickpeas and 3 diced ripe tomatoes. Dress, while warm, with 6 tbsp of extra virgin olive oil, 3 tbsp of balsamic vinegar, salt and pepper.
To serve
Serve on washed and dried cos lettuce leaves.
Serves 6-8.
