Chicken Anchovy Salad Recipe

Time30m

Serves2

Boneless Chicken Thighs Pan Fried in Olive Oil, Garlic and Anchovy. Served with Mixed Greens.

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Ingredients

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1
Prepare the chicken
Pat the boneless chicken thighs dry with paper towels. Season both sides with salt and black pepper.
2
Mince garlic
Peel and mince the garlic cloves. Set aside.
3
Prepare the salad greens
Wash and dry the mixed salad greens. Set aside.

4
Heat the olive oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
5
Cook the chicken
Add the seasoned chicken thighs to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and let rest.
6
Sauté garlic and anchovies
In the same skillet, add the remaining 2 tablespoons of olive oil, minced garlic, and anchovy fillets. Cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and anchovies have melted into the oil.

7
Combine ingredients
Slice the cooked chicken thighs and place them on a serving plate. Drizzle the garlic and anchovy oil over the chicken.
8
Serve with greens
Arrange the mixed salad greens alongside the chicken on the plate. Drizzle with additional olive oil if desired, and serve immediately.