SuperValu Recipe Ideas | Quick and Easy Recipes

Spice Bag Wedge Salad

Recipe - Ballybofey - Kavanagh's

Spice Bag Wedge Salad

Prep Time5 Minutes

Servings4

Cook Time29 Minutes

Ingredients

100 ml Buttermilk

4 medium Chicken Thighs , sliced

3 tbsp Chinese 5 Spice

1 medium Lemon , zest only

1 pinch Sea Salt

1 bottle Sunflower Oil , for frying

100 g flour

100 g Butter

2 medium Red Pepper , diced

2 medium Star Anise

1 medium Garlic Cloves , crushed

100 g Mayonnaise

1 medium Avocado , sliced

1 handfull Chives , chopped into 3cm pieces

2 tbsp Honey , to drizzle

0.5 medium Iceberg lettuce , cut into wedges

Directions

Preheat your oven to 160°C. Pop the buttermilk, lemon, and chicken into a bowl or container with a lid, season with salt and pepper. Leave to marinate overnight or for at least 2 hours.
For the pepper sauce; put the red peppers, star anise, butter, and oil into an ovenproof dish. Put in the oven for 30 minutes until tender. Blitz until smooth in a mini blender. Season to taste. When the sauce is blended or just before, heat your oil to 180°C.
Mix the 5 spice and flour together in a wide bowl. Drizzle a little buttermilk into the flour mix. Remove the chicken from the marinade and press each piece individually into the flour to coat it, make sure they’re well coated.
Cook the chicken in batches, add a few pieces to the oil at a time, don’t add too many or it will bring down the temperature of the oil. Cook for 5-6 minutes until golden, drain using a slotted spoon. Sprinkle right away with sea salt.
For the salad dressing; combine the mayo, buttermilk, garlic, and lemon juice in a small bowl with lots of black pepper and salt.
Now for the fun part; the salad assembly. Arrange the iceberg wedges on a platter, and place the avocado on top of the lettuce. Top with the chicken and drizzle with the salad dressing and the pepper sauce.
Sprinkle with the chopped chives and a drizzle of honey to serve.

5 minutes

Prep Time

29 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

100 ml Buttermilk

SuperValu Buttermilk (1 L)

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€1.10€1.10/l

4 medium Chicken Thighs , sliced

Not Available

3 tbsp Chinese 5 Spice

Schwartz Seasoning Chinese 5 Spice (58 g)

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€3.20€55.17/kg

1 medium Lemon , zest only

SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)

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€1.45€0.48 each

1 pinch Sea Salt

SuperValu Sea Salt (250 g)

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€1.25€5.00/kg

1 bottle Sunflower Oil , for frying

SuperValu Sunflower Oil (1 L)

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€1.95€1.95/l

100 g flour

SuperValu Self Raising Flour (2 kg)

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€2.55€1.28/kg

100 g Butter

SuperValu Irish Creamery Butter (454 g)

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€3.59€7.91/kg

2 medium Red Pepper , diced

SuperValu Mixed Peppers (3 Piece)

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€2.09€0.70 each

2 medium Star Anise

Schwartz Star Anise (10 g)

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€2.79€279.00/kg

1 medium Garlic Cloves , crushed

SuperValu Garlic (3 Piece)

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€1.05€0.35 each

100 g Mayonnaise

SuperValu Real Mayonnaise (401 g)

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€0.93€2.32/kg

1 medium Avocado , sliced

SuperValu Signature Tastes Ripe Avocado (1 Piece)

2 for €2.50

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€1.35

1 handfull Chives , chopped into 3cm pieces

Not Available

2 tbsp Honey , to drizzle

SuperValu Squeezy Honey (340 g)

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€1.27€3.74/kg

0.5 medium Iceberg lettuce , cut into wedges

SuperValu Iceberg Lettuce (200 g)

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€0.99€4.95/kg

Recipe

Preheat your oven to 160°C. Pop the buttermilk, lemon, and chicken into a bowl or container with a lid, season with salt and pepper. Leave to marinate overnight or for at least 2 hours.
For the pepper sauce; put the red peppers, star anise, butter, and oil into an ovenproof dish. Put in the oven for 30 minutes until tender. Blitz until smooth in a mini blender. Season to taste. When the sauce is blended or just before, heat your oil to 180°C.
Mix the 5 spice and flour together in a wide bowl. Drizzle a little buttermilk into the flour mix. Remove the chicken from the marinade and press each piece individually into the flour to coat it, make sure they’re well coated.
Cook the chicken in batches, add a few pieces to the oil at a time, don’t add too many or it will bring down the temperature of the oil. Cook for 5-6 minutes until golden, drain using a slotted spoon. Sprinkle right away with sea salt.
For the salad dressing; combine the mayo, buttermilk, garlic, and lemon juice in a small bowl with lots of black pepper and salt.
Now for the fun part; the salad assembly. Arrange the iceberg wedges on a platter, and place the avocado on top of the lettuce. Top with the chicken and drizzle with the salad dressing and the pepper sauce.
Sprinkle with the chopped chives and a drizzle of honey to serve.