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60p eachThe thick dressing and chicken fat breadcrumbs ensure that Ed Smith's salad matches particularly well with the succulent chicken and salty chips from his Father's Day main course here.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Make the dressing in a large mixing bowl, whisking together the sriracha aïoli, orange juice, vinegar and oil. Add 15g of the parmesan and whisk that in too.
Collate and prepare the other salad ingredients so that these can be thoroughly tossed with the dressing just before eating.
When the chicken is resting, stir the breadcrumbs into the buttery cooking juices and return the tray to the oven for 8-10 minutes until golden.
Add the salad to the dressing. Toss well so everything is coated and glossy. Add most of the breadcrumbs. Toss once more, then transfer to a serving platter and finish with the remaining cheese and crumbs.
If you’re not making this to accompany the roast chicken, fry off the crumbs in olive oil with thyme and garlic, until crisp, golden and moreish, then assemble as above. To make the sriracha mayo, add a dash of sriracha and orange juice and a little crushed garlic to 1 tbsp mayonnaise.
Typical values per serving when made using specific products in recipe
Energy | 1,022kJ/ 245kcals |
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Fat | 16g |
Saturated Fat | 3.2g |
Carbohydrates | 18g |
Sugars | 3.9g |
Fibre | 2.6g |
Protein | 6g |
Salt | 0.5g |
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