Recipe: Pulled Chicken Salad | Jess & Josh Cook

Recipe: Pulled Chicken Salad | Jess & Josh Cook


Ingredients | Serves 2 | Takes 30 minutes 

  • 4 boneless chicken thighs
  • 1 little gem lettuce
  • handful of spinach
  • handful of peanuts, crushed
  • 1 apple, chopped
  • 2 tbsp mayonnaise
  • 1 tsp wholegrain mustard
  • 1 tsp white wine vinegar
  • 1 tsp honey
  • 2 slices of bread
  • salt and pepper
  • olive oil


  1. Preheat your oven to 180°C.
  2. Coat your chicken in salt, pepper and olive oil on both sides.
  3. Fry the chicken in a pan over a medium/high heat on each side until nicely browned, for 10 minutes.
  4. Turn down the heat, cover with a pan lid and fry for a further 5 minutes.
  5. Meanwhile, make your croutons by slicing the bread into squares and sprinkling them in olive oil. Then put them onto a baking tray and cook in the oven for 5-10 minutes, until golden and crunchy.
  6. For your dressing, mix the mustard, mayo, vinegar and honey and combine well.
  7. Once the chicken is cooked, pull it apart with two forks into strips.
  8. In a large bowl, mix your (chopped) lettuce, spinach, apple, croutons, peanuts and the dressing.
  9. Add the chicken and mix well.
  10. Serve!