Roasted CHICKEN & Green SALAD with Mango - Part 2/5 Chicken Playlist

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with health benefits.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

mixed greens

💰Cheaper: spinach

Spinach is often cheaper and still nutritious.

avocado

💰Cheaper: sliced almonds

Sliced almonds provide a similar texture and are often less costly.

Start by preparing the chicken, which has been marinated in a brine overnight.

Rinse the chicken under cold water and dry it with paper towels.

Mix vegetable oil, salt, black pepper, paprika, jerk spice, and lime zest in a bowl.

Rub the spice mixture all over the chicken and let it sit for 30 minutes to an hour to absorb the flavors.

Preheat the oven to 320°F (160°C).

Heat a pan on medium heat (5 out of 9) and add vegetable oil.

Sear the chicken in the pan until browned, then transfer it to the oven for 10 to 15 minutes, depending on the thickness of the chicken.

While the chicken is cooking, chop the kale and mix it with spring mix in a large bowl.

Prepare the vinaigrette by mashing confit garlic with a fork, then adding triple crunch mustard, apple cider vinegar, honey, and juice from half a lime.

Whisk together and gradually add vegetable oil and olive oil to the vinaigrette while whisking until well combined.

Let the chicken rest for 5 to 7 minutes after removing it from the oven to retain juices.

Slice the mango and crush Brazilian nuts to add to the salad.

Slice the rested chicken as thinly as possible before serving.

Drizzle olive oil over the sliced chicken and sprinkle with Brazilian nuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens