Mexican · Salad

Fire-roasted Chicken Thigh Salad with tomatillo and jalapeno

Our tested Baked Chicken Thigh Salad: fire-roasted, generous, and balanced with tomatillo and jalapeno. Serves 6 people with plenty to go around.

4.7 from 3,439 cooks

Prep30 min

Cook40 min

Serves6

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the tomatillo and jalapeno elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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