This
is the love child of a Waldorf salad and a chicken Caesar salad, plus
tomatoes. Would have been even better with bacon, or chorizo, or sausage... okay I'm drooling again.
Serves 4
1 kg chicken thighs
1 Tbsp paprika
1 Tbsp ground cumin
1 Tbsp ground coriander
1 kg baby potatoes, cooked and halved
6 hard boiled eggs, quartered
1 cos lettuce, torn
3 spring onions, green parts only, finely
sliced
½ punnet cherry tomatoes, cut into halves
¼ cup parsley, finely chopped
50g pecans, roughly chopped
Dressing*
2 egg yolks
1 Tbsp red wine or rice vinegar
¼ cup garlic oil
3 anchovies, pasted
2 Tbsp shaved parmesan
1 lemon, juiced
Combine paprika, cumin and coriander in a
bowl with a little oil. Toss chicken in marinade and let sit for 30 minutes.
Heat a BBQ to a low - medium heat a cook, turning occasionally, for 30 minutes
or until cooked and tender. Let rest before shredding into bite-sized pieces.
Next, prepare the dressing. In a bowl,
whisk together egg yolks and red wine vinegar. While continuing to whisk, add
garlic oil a tiny little bit at a time until the mixture emulsifies. Once oil
has all been absorbed, whisk through anchovies, parmesan and lemon (to taste).
Finally, combine all your prepared
ingredients and dressing in a large bowl. Sprinkle with chopped pecans and
serve.
* For lazy people, and those who hate
anchovies (weridos), combine a ¼ cup full fat mayo with a splash of white
vinegar and ½ tsp white sugar. For even lazier people, use packet Caesar
dressing.