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Cider Vinegar-Braised Chicken Thighs Salad

Cider Vinegar-Braised Chicken Thighs Salad: A Tangy, Savory Delight for Every Occasion

  • Author: David Andersson
  • Total Time: 45 minutes
  • Diet: Gluten Free

Description

The Cider Vinegar-Braised Chicken Thighs Salad is the perfect combination of savory, tangy, and fresh flavors. The tender chicken thighs, braised in a cider vinegar-based broth, provide a rich depth of flavor, while the crisp greens and bright dressing offer a refreshing contrast. This salad is versatile, easy to make, and perfect for any occasion.

Ingredients

For the Braised Chicken Thighs:

  • 4 bone-in, skinless chicken thighs

  • 1 cup apple cider vinegar

  • 1/2 cup chicken broth (low sodium)

  • 1 tbsp olive oil

  • 1 medium onion, thinly sliced

  • 2 garlic cloves, minced

  • 2 sprigs fresh thyme (or 1 tsp dried thyme)

  • 1 tbsp honey (optional for a touch of sweetness)

  • 1 tsp Dijon mustard

  • Salt and pepper to taste

For the Salad:

  • 4 cups mixed greens (such as arugula, spinach, and baby kale)

  • 1/2 cucumber, thinly sliced

  • 1 cup cherry tomatoes, halved

  • 1/4 red onion, thinly sliced

  • 1/4 cup crumbled feta cheese (optional)

  • 1/4 cup toasted walnuts (optional)

  • 1 small apple, sliced (for a crisp contrast)

For the Dressing:

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 1 tsp Dijon mustard

  • 1 tsp maple syrup or honey (optional for sweetness)

  • Salt and pepper to taste

Instructions

Step 1: Braise the Chicken Thighs

  1. Heat the olive oil in a large skillet over medium heat.

  2. Season the chicken thighs with salt and pepper and place them in the skillet. Sear the chicken thighs for about 5 minutes per side, until golden brown. Once browned, remove them from the skillet and set aside.

  3. In the same skillet, add the sliced onion and sauté for about 2-3 minutes, until softened and translucent.

  4. Add the minced garlic and sauté for another 30 seconds until fragrant.

  5. Pour in the apple cider vinegar, chicken broth, Dijon mustard, honey (if using), and thyme. Stir to combine and bring the mixture to a simmer.

  6. Return the chicken thighs to the skillet and cover. Reduce the heat to low and let the chicken simmer for 30-40 minutes, or until the chicken is tender and fully cooked.

  7. Once done, remove the chicken thighs from the skillet and set them aside to rest for a few minutes. Shred or slice the chicken into strips or pieces as desired.

Step 2: Assemble the Salad

  1. Combine the mixed greens, cucumber, cherry tomatoes, red onion, apple slices, and any other vegetables you desire in a large bowl.

  2. Add the crumbled feta cheese and toasted walnuts for extra flavor and texture if you’re using them.

Step 3: Make the Dressing

  1. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey (if using), and salt and pepper to taste.

  2. Drizzle the dressing over the salad and toss everything gently to combine.

Step 4: Final Touches

  1. Top the salad with the shredded or sliced braised chicken thighs.

  2. Serve immediately and enjoy the fresh, tangy flavors!

Notes

Let the chicken rest a few minutes before slicing to keep it juicy. This salad pairs perfectly with a light vinaigrette or a touch of honey mustard!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Braised
  • Cuisine: American

Keywords: Cider Vinegar-Braised Chicken Thighs Salad

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Find it online: https://recipesmaria.com/cider-vinegar-braised-chicken-thighs-salad-recipe/