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Nashville Hot Chicken Fries Salad

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Ingredients 

  • 1 head Romaine
  • ¼ head savoy cabbage, thinly sliced
  • ¼ cup Shredded cheese
  • ¼ cup pickled red onions
  • 3 red potatoes, diced into ¼” pieces
  • ¼ cup chopped parsley or chives
  • 2 stalks celery, diced
  • 1 avocado, diced

Hot honey mustard

  • 2 tbsp dijon mustard
  • 2 tbsp honey
  • Juice of ½ - 1 Lemon
  • ¼ cup olive oil
  • 1 tablespoon of hot sauce, I used sriracha
  • ¼ teaspoon kosher salt

For the chicken

  • 12 ounces chicken thighs
  • ¾ tsp kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon neutral oil

Instructions 

  • Prep the vegetables - chop the romaine lettuce into small ⅛” thick pieces, thinly slice the savoy cabbage, slice the celery, and chop the parsley. Add the romaine, cabbage, parsley, and celery to a large mixing bowl.
    1 head Romaine, ¼ head savoy cabbage, 2 stalks celery, ¼ cup chopped parsley or chives
  • Dice the potaotes into ¼” pieces.
    3 red potatoes
  • Marinate the chicken thighs with the kosher salt, oil, and spices. Heat a pan on medium high heat, and add the chicken. If your pan allows, cook the chicken on one side, and cook the potatoes in 1 tablespoon of neutral oil on the other side. Cover and cook for 3 minutes. Flip after 3 minutes, and cook for another 3 minutes on medium high heat. Once the chicken is cooked, remove the chicken and dice into 1” pieces. You may need to continue cooking the potatoes until they are tender. Season the potatoes with salt and pepper, and set aside.
    ¼ cup olive oil, ¼ teaspoon kosher salt, 12 ounces chicken thighs, ½ teaspoon paprika, 1 tablespoon neutral oil, ½ teaspoon garlic powder
  • Make the hot honey mustard - combine all the ingredients in a blender and blend until smooth.
    2 tbsp dijon mustard, 2 tbsp honey, Juice of ½ - 1 Lemon, 1 tablespoon of hot sauce, ¾ tsp kosher salt
  • Assemble the salad. Add the diced avocado to the mixing bowl, along with the shredded cheese, diced chicken, chopped herbs, pickled red onions, and ½ of the hot honey mustard. Toss, add more dressing as desired, then plate and serve.
    ¼ cup Shredded cheese, ¼ cup pickled red onions, 1 avocado
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