Mediterranean Crispy Chicken Salad

Serves 2
Time 30 minutes (plus marinating)


2 chicken thighs, no bone, skin on

1 garlic clove, crushed 

½ lemon, juice

4 sprigs thyme



2 cups baby spinach leaves

cup pitted black kalamata olives

½ cup sun-dried tomatoes chopped

½ cup marinated capsicums in olive oil – chopped into long thin strips

¼ cup red wine vinegar

3 tbsp extra virgin olive oil 

Salt & pepper, to season


Heat a skillet.

Marinate chicken in garlic, lemon and thyme. Ideally, leave for a few hours. 

Place chicken skin down and brown for 5-6 minutes.

Flip after this time and cook on the other side until cooked through (usually another 5 minutes).

In a large bowl combine baby spinach and marinated vegetables all through. 

Combine dressing through. 

Place on a wide bowl and then place the chicken on top skin side up.