Foryoueats: Crispy Chicken and Roast Vegetable Salad | Marion's Kitchen
This crispy chicken and roast vegetable salad is a flavorful and satisfying dish. The combination of tender baby carrots, fennel, garlic, and chili roasted to perfection, paired with perfectly...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.
Ingredients
- 400g(14 oz)babycarrots, halved lengthways
- ½ fennel bulb, cut into wedges
- 6 garlic cloves
- 1 long redchilli, thinly sliced
- 2 tbsp sesame oil
- 3 tbsp honey
- 2 tsp sweet paprika
- ¼ cupMarion’s Kitchen Miso Sesame Vinaigrette
- 2 tsp vegetable oil
- 4 skin-on chicken thigh fillets
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- 2 handfuls of salad leaves to serve
- 2 handfuls of baby spinach to serve
- sea salt
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