Crisp and Crunchy Chicken Salad

Name: Chicken Salad
Yield: 4 servings
Ingredients: 4 skin-on, bone-in chicken thighs (about 1½ pounds total); Kosher salt; 2 teaspoons mustard seeds; 1 teaspoon fennel seeds; 1 bunch scallions; 3 small cucumbers (such as Persian or kirby); 1 bunch small radishes (such as red, Easter Egg, or icicle), trimmed; 1 kohlrabi or ½ fennel bulb, 4-inch piece daikon, 1 watermelon radish, or 1 medium beet, trimmed; 3 tablespoons (or more) red wine vinegar; Handful of salted pita chips, lightly crushed (for serving)

By Carla Lalli Music

July 24, 2017

Image may contain Food Dish Meal Platter Lunch Salad and Plant

Photo by Alex Lau

If you prefer skinless, boneless thighs, that’s fine too. You will need to add about 2 Tbsp. olive oil to the pan to start, and your total cook time will be shorter. Change up the crunchy vegetables as you wish—any sturdy veggie that you enjoy eating raw will be equally good.

Recipe notes

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