Chicken Thigh Salad

Chicken thigh salad (with arugula, sliced apple, chopped almonds and walnuts, raisins, tomato and chopped yellow onion)

Buy a pack of organic free range chicken thighs (pasture raised is best if you can get it). Preheat the oven to 425. Put the chicken thighs into a Pyrex. Coat them lightly in enough olive oil so they don’t stick to the dish. Add a pinch of salt to each one (each side), and some black pepper. Add a 1/4 cup of water to the dish. Leave them right side up. Cook at 425 for 20 minutes. 

Assemble your salad (you can do this while the chicken is cooking to save time): start with a handful of organic baby arugula. Slice up 1/2 an apple, add it. Chop up a few almonds, a few walnuts, add them. Add a handful of raisins. Add a few slices of tomato and chopped onion (a handfuls worth). 

Cut the chicken into equal pieces. Add it to the salad. Drizzle mustard over the chicken, olive oil and white wine vinegar over the whole bowl making sure to go around the rim. Add a few pinches of salt and pepper. 

Buon Appetitio!