Roasted chicken, red grape and hazelnut salad

Roasted chicken, red grape and hazelnut salad

Balance of flavours is a key to enjoyment of taste, think of sweet and salty combinations like salted caramel for example. This recipe for a winter chicken salad with roasted red grapes, hazelnuts and feta follows the same principle, balance of flavour is key.

This red grapes as bursts of sweetness mellowed by the roasting process, alongside the lip-pursing saltiness of the feta are one example of balance. Another is the contrast in texture, from the crunch of hazelnuts to the moist, succulent chicken. This healthy dinner is surprisingly easy to prepare, and hopefully will add something different to your repertoire.

This recipe for roasted chicken, red grape and hazelnut salad serves 2 people.

Preparation time: 5 minutes

Cooking time: 45 minutes

Ingredients:

  • large bag of mixed salad leaves
  • 100g feta
  • 4 skinless, boned chicken thighs
  • 150g red seedless grapes
  • 100g hazelnuts
  • 2 tsp smoked paprika
  • sea salt flakes
  • freshly ground black pepper
  • olive oil

Recipe:

  1. Pre-heat the oven to 180ºC. Place the chicken thighs on a baking tray, scatter around the grapes and hazelnuts.
  2. Drizzle everything sparingly with olive oil. Then sprinkle with the smoked paprika, a large pinch of sea salt flakes, and a few twists of freshly ground pepper.
  3. Roast in the oven for 40 minutes, by which time the chicken thighs should be cooked all the way through.
  4. Line each plate with the salad leaves, and crumble the feta equally between the two plates. Plate up the roasted chicken, grapes and hazelnuts. Drizzle with a little more olive oil, and serve. Roasted chicken, red grape and hazelnut salad
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