Still throwing away your chicken skin? We need to talk.
Salad is not just leaves. It’s crispy fried chicken skin croutons, noodles, whatever veg is lurking in your fridge - and Gochujang Ginger dressing holding it all together.
This is what happens when you stop treating dressing as an afterthought. Dressing first. Game-changing salad follows.
Fry it. Toss it. Drench it. Thank us later.
INGREDIENTS
Serves 4:
Leftover roasted chicken or 4 skin on chicken thighs
300g medium noodles
160g edamame beans
2 handfuls of radishes
INSTRUCTIONS
Step 1: If using uncooked thighs, roast until golden and cooked through. If using leftover roast chicken, you’re already ahead.
Step 2: Either way, separate the skin from the meat. Fry the skin in a hot pan with a little oil and salt until golden and very crispy - they’ll shrink down and become your chicken skin croutons. Set aside. Shred or slice the meat and set that aside too.
Step 3: Boil your noodles according to pack instructions, blanching the edamame towards the end. Drain and set aside.
Step 4: Slice your radishes into thin discs.
Step 5: In a large bowl, combine your chicken, noodles, edamame and radish. Drizzle over Gochujang Ginger dressing and toss well.
Step 6: Plate up on a serving platter or into bowls, then top with your chicken skin croutons, lightly breaking them for texture.
Step 7: Serve - and never forget a final drizzle of dressing.
