flowcooking

Saffron chicken and herb salad

Tender saffron chicken, bright with orange and a honey-kissed tang.
Herbs like basil and mint lift every bite, juicy and fresh.
Warm, colorful, and lightly zesty, it’s an easy salad that feels special.

lunch ⏱ 80 min 520 kcal / portion 22.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

No ratings yet
🖨 Print
Saffron chicken and herb salad
v4 · rb0e705f985 20260727Z1751 1 piece orange black pepper to taste 🔥 preheat oven to 200°C 🔪 trim orange into wedges and remove pips 🍳 ⏱ 1 h simmer orange wedges with honey, saffron, vinegar, and water blitz orange and syrup into a smooth, runny orange paste 🌀 mix chicken breast with half the olive oil and plenty of salt and pepper 🍳 ⏱ 2 min sear chicken on a very hot ridged griddle on each side 🔥 ⏱ 15-20 min roast chicken in the oven until just cooked 🔪 tear cooked chicken into large pieces and place in a mixing bowl 🌀 pour in half the orange paste and stir well 🌀 add fennel, coriander, basil, and mint and toss gently 🌀 add red chilli, garlic, remaining olive oil, lemon juice, and black pepper and toss gently taste and adjust with more salt, pepper, olive oil, or lemon juice as needed Saffron Chicken Salad 🥗 50 g honey ½ tsp saffron 1 tbsp white wine vinegar 300 ml water 1 kg chicken breast 4 tbsp olive oil salt to taste 2 pieces fennel bulb 15 g coriander leaf 15 g basil leaf 15 pieces mint leaf 2 tbsp lemon juice 1 piece red chilli 1 piece garlic clove honey, saffron, white wine vinegar, water chicken breast, olive oil, salt fennel bulb, coriander leaf, basil leaf, mint leaf lemon juice, red chilli, garlic clove black pepper
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat oven to 200°C
  2. trim orange into wedges and remove pips
  3. simmer orange wedges with honey, saffron, vinegar, and water for about 1 hour
  4. blitz orange and syrup into a smooth, runny orange paste
  5. mix chicken breast with half the olive oil and plenty of salt and pepper
  6. sear chicken on a very hot ridged griddle for about 2 minutes on each side
  7. roast chicken in the oven for 15–20 minutes until just cooked
  8. tear cooked chicken into large pieces and place in a mixing bowl
  9. pour in half the orange paste and stir well
  10. add fennel, coriander, basil, and mint and toss gently
  11. add red chilli, garlic, remaining olive oil, lemon juice, and black pepper and toss gently
  12. taste and adjust with more salt, pepper, olive oil, or lemon juice as needed

Similar recipes