Chicken salad with chard, cabbage, and pickled onions
Enjoy a delightful mix of flavors and textures with this delicious chicken salad featuring crisp chard, crunchy cabbage, and tangy pickled onions.
Ingredients:
- ⅓ cup red wine vinegar
- ½ teaspoon granulated sugar
- 1 ¼ teaspoons kosher salt, divided
- 1 small red onion, thinly sliced
- 4 cloves garlic, grated
- 1 tablespoon ground cumin
- ¼ cup plus 2 Tbsp. olive oil, divided
- 1 teaspoon freshly ground black pepper, divided
- 4 6-oz. bone-in, skin-on chicken thighs
- ¼ large head green cabbage, cored and chopped (3 cups)
- 1 bunch Swiss chard, stems removed, leaves torn into bite-size pieces (about 10 cups loosely packed)
Instructions:
- Preheat the broiler with the rack in the middle. Heat a mixture of vinegar, sugar, and ½ teaspoon of salt in a large bowl in the microwave until the mixture is warm and the sugar is dissolved, for about 30 seconds. Mix in the onion and set it aside.Combine garlic, cumin, 2 tablespoons of oil, and ½ teaspoon each of salt and pepper in a large bowl. Coat the chicken thighs with this mixture, place them skin side down on a baking sheet, and broil for 10 minutes.In the meantime, mix cabbage with the onion mixture in the bowl. Allow it to soften while the chicken is cooking.Turn the chicken thighs and continue to broil until they are golden brown and a thermometer inserted into the thickest part reads 165°F, for about 8 to 10 minutes. Transfer the chicken to a cutting board, leaving the drippings on the baking sheet. Let the chicken cool slightly for around 5 minutes. Slice the chicken, remove the skin from the bones, and discard the bones.Combine chard, sliced chicken, and the drippings from the baking sheet with the cabbage mixture in the bowl. Add the remaining ¼ cup of oil, ¼ teaspoon of salt, and ½ teaspoon of pepper. Toss everything together.
Summary:
- Calories: 2018 kcal
- Fat: 163 g
- Protein: 93 g
- Carbs: 51 g
- Potassium: 3463 mg
- Magnesium: 524 mg