I think we buy quite a lot of food for the two of us. Luckily it doesn’t go to waste and I usually stick whatever meat I have in the fridge for 2 days or more in the freezer. I always make sure we have some salad around and some vegetables.

So I was in a situation when I had no meat in my fridge.

I had to peek around the freezer and found (YES!) some chicken thigh. I took them out and let them thaw at room temperature all afternoon so they could be ready for dinner time. We were not really starving past 7pm and the husband decided to go to gym while I stayed behind to revamp this blog a little (do you like the new look by the way?). I almost completely forgot about dinner and decided that it was a good idea indeed that we chose to have a salad :).

I marinated the chicken and decided that I would stick them under the grill.

For the marinade I used:

  • 2 tablespoon  plum sauce (recipe here )
  • 4 tablespoons  water (to break down the plum sauce a little)
  •  salt and pepper

Make sure the chicken thighs are well coated and let them marinate for a while ( I was so into moving things around here that I lost track but it is a good think to let chicken marinate for at least 20 minutes).  Cover a baking sheet with foil and drop the chicken thighs and the marinade on it. Cook them under the grill for about 35 minutes and turn them once half way through. Take them out and let them cool down a little.

For the salad, I used:

  • 1 cup  arugula
  • 1 cup mixed spring leaves
  • 1/2 cup  broccoli slaw
  • 1/2 cup sugarsnap peas
  • 1/2 cup snow peas (a.k.a mange-tout)

Blanch the sugarsnap peas and snow peas in boiling water for a couple of minutes and rinse them under cool water to stop the cooking. Drain them well and mix all the components of the salad.

For the dressing, I decided to give it an Asian vibe since the plum marinade had Asian components.

  • 1 tablespoon lime juice
  • 2 tablespoons low-sodium soy sauce
  • fresh ground pepper
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon grated garlic clove

Toss the salad with the dressing and serve. Cut the warm chicken in small chunks and sit on top. Enjoy!

About the Author

French girl who just loves to cook!

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