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Chicken, anchovy and jersey royal salad

Name: Chicken, anchovy and jersey royal salad
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 British skin-on free-range chicken thighs; 2 tbsp olive oil; 2 slices lemon; ½ red onion, thinly sliced; 1 tsp fresh thyme leaves; Large pinch chilli flakes; 750g jersey royal potatoes, scrubbed, cut into bite-size chunks; 12 asparagus spears, trimmed and cut into 3cm pieces; 12 anchovy fillets in oil, roughly chopped; Small bunch fresh chives, chopped; Small bunch fresh dill, chopped; For the dressing; 2 tbsp extra-virgin olive oil; 1 tbsp cider vinegar; ½ tsp sugar; 1 tsp dijon mustard

By: Gill Meller

Published: 12 Jun 17
Updated: 18 Mar 24

Gill Meller’s chicken salad recipe is full of the joys of spring with asparagus, and Jersey royals. The best bit – the addition of shredded crispy chicken skin. Salads don’t come better than this.

Check out more chicken salad recipes.

Easy
May 2017

Test kitchen approved

Serves 4
Hands-on time 30 min, oven time 45 min

Check out more chicken salad recipes.

Nutrition: per serving

Calories: 418kcals
Fat: 17.9g (3.4g saturated)
Protein: 30.5g
Carbohydrates: 31g (4.3g sugars)
Fibre: 5.2g
Salt: 0.6g

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Ingredients

4 British skin-on free-range chicken thighs
2 tbsp olive oil
2 slices lemon
½ red onion, thinly sliced
1 tsp fresh thyme leaves
Large pinch chilli flakes
750g jersey royal potatoes, scrubbed, cut into bite-size chunks
12 asparagus spears, trimmed and cut into 3cm pieces
12 anchovy fillets in oil, roughly chopped
Small bunch fresh chives, chopped
Small bunch fresh dill, chopped

For the dressing

2 tbsp extra-virgin olive oil
1 tbsp cider vinegar
½ tsp sugar
1 tsp dijon mustard

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the chicken thighs, skin-side up, in a small roasting tin and drizzle over the olive oil. Tuck the lemon slices under the chicken pieces along with the red onion, then scatter over the thyme and chilli flakes. Season well with salt and pepper and roast for 45 minutes. Remove from the oven and set aside.
Meanwhile, cook the potatoes for about 15 minutes in a pan of salted water until just tender. Add the trimmed asparagus to the pan and cook for a further 2-3 minutes. Drain and leave to cool a little.
Using 2 forks, shred the chicken from the bones in large pieces. I shred the crispy skin and add it to the salad as well. In a large bowl, mix together the chicken, skin and all the roasting juices (including the onions) with the potatoes, asparagus, anchovies, chives and dill.

In a small bowl, mix together all the ingredients for the dressing, then drizzle over the salad. Spoon the salad into a large container for taking on a picnic.