Westaf Salad with Chicken

Ingredients

• 0.5 poivron Orange bell pepper (half‑bell pepper, orange color or other)
• 0.5 cube Chicken bouillon cube (half‑cube)
• 1 c. à soupe Sunflower oil
• 0.5 c. à café Salt
• 0.25 c. à café Ground black pepper
• 1 c. à café Paprika
• 1 c. à café Fresh ginger (finely grated)
• 2 gousses Garlic (minced)
• 3 c. à soupe Dijon mustard (2 for the marinade, 1 for the dressing)
• 2 c. à soupe Fresh lemon juice (1 for the marinade, 1 for the dressing)
• 1 bouquet Fresh parsley (chopped)
• 5 cuisses Chicken thighs (with skin, washed and incised)
• 3 oignons Onions (cut into thin strips)
• 1 kg Potatoes (cut into small dice)
• 1 c. à soupe Olive oil (for the pan)
• 2 c. à soupe Sunflower oil (for fries) (about 1 tbsp per air‑fryer basket)
• 2 concombres Cucumbers (sliced)
• 2 tomates Tomatoes (cut into quarters)
• 1 c. à soupe Mayonnaise
• 1 c. à café White vinegar
• 2 c. à soupe Plain yogurt
• 4 œufs Eggs (for hard‑boiled eggs)
• 1 c. à café Honey (for caramelized onions)
• 50 g Pitted green olives
• 100 g Corn kernels (drained)
• 200 g Green salad (lettuce or mix)

Instructions

1. Prepare the chicken marinade

   In the blender, place the half orange bell pepper, the half chicken bouillon cube, 1 tbsp sunflower oil, salt, pepper, paprika, grated ginger, the 2 minced garlic cloves, 2 tbsp Dijon mustard, 1 tbsp fresh lemon juice and the parsley. Blend until a smooth paste forms.

   Time: PT10M

2. Marinate the chicken

   Rub the 5 chicken thighs with the marinade, inside and out, then place them in a dish, cover with plastic wrap and let rest in the refrigerator overnight (minimum 8 h).

   Time: PT0M

3. Roast the chicken

   Preheat the oven to 200°C. Arrange the marinated thighs on a baking sheet lined with parchment paper and bake for 1 hour until the skin is golden and the internal temperature reaches 75°C.

   Time: PT1H

   Temperature: 200°C

4. Prepare the potatoes and cook them in the air fryer

   Peel (optional) and cut 1 kg of potatoes into small dice. Place them in the air‑fryer basket, add 2 tbsp sunflower oil, lightly salt and cook at 200°C for 40 minutes, stirring every 10 minutes for even cooking.

   Time: PT40M

   Temperature: 200°C

5. Caramelize the onions

   Heat 1 tbsp olive oil in a skillet over medium‑high heat. Add the 3 sliced onions, lightly salt and cover. Let sweat for 5 minutes, add a little water if needed, then continue cooking, stirring regularly until they are golden and slightly sweet (about 15 minutes). Add 1 tsp honey at the end of cooking and let caramelize for an additional 5 minutes.

   Time: PT20M

6. Boil the eggs

   Place 4 eggs in a saucepan, cover with cold water, bring to a boil then cook for 12 minutes. Cool under cold water, peel and cut into quarters.

   Time: PT12M

7. Prepare the dressing

   In a bowl, mix 1 tbsp oil, 1 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, 1 tsp white vinegar, salt, pepper and 2 tbsp plain yogurt. Whisk until a smooth sauce forms.

   Time: PT5M

8. Prepare the raw vegetables and salad base

   Wash and slice the cucumbers into rounds, the tomatoes into quarters and spread 200 g of green salad at the bottom of a large serving dish.

   Time: PT5M

9. Assemble the Westaf Salad

   Place the roasted chicken thighs in the center, add the crispy potato dice, caramelized onions, tomatoes, cucumbers, green olives, corn, hard‑boiled eggs and sprinkle with parsley or cilantro. Drizzle the dressing using a piping bag or a spoon, then serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

8 g