1 chicken thigh, bones removed, with skin on
For the dressing
1 tsp olive oil
1 tsp balsamic vinegar
salt and freshly ground black pepper
handful flatleaf parsley
handful fresh basil
handful lettuce of your choice
½ pepper, finely sliced
1 carrot, grated
1 tomato, chopped
Serves - 1
Heat a frying pan and fry the chicken thigh skin side down for 6-8 minutes on each side.
Turn and cook for the same length of time. When crisp, golden and cooked through cut into thin slices.
For the dressing, mix together the olive oil, balsamic vinegar, salt and pepper.
Add the lettuce, herbs, pepper, carrot and tomato to the dressing.
Mix through the chicken at the last minute and serve.
Recipe adapted from: Good Food