Crispy Chicken Thighs and Caprese Bread Salad

Ingredients

Honey Balsamic Vinaigrette

• 3 tbsps balsamic vinegar
• 1 tbsp minced shallot
• 1 tbsp honey
• 1/8 tsp Ac’cent or AJI-NO-MOTO® (MSG)
• 1/4 cup olive oil
• 1/4 cup canola oil

Crispy Chicken

• 4 chicken thighs, bone in and skin on
• 1/2 tsp Ac’cent or AJI-NO-MOTO® (MSG)
• ½ tsp salt
• 3 tbsps cornstarch
• 1/4 cup canola oil

Caprese Salad

• 1/2 loaf of ciabatta
• 4 ripe heirloom tomatoes
• 1 large handful basil leaves
• 1/2 cup mozzarella pearls, drained
• 1/4 tsp kosher salt
• 1/2 tsp freshly grated black pepper
• 1/4 tsp Ac’cent or AJI-NO-MOTO® (MSG)

Directions

1. Preheat the oven to 190℃/375ºF.

Honey balsamic vinaigrette

1. In a medium bowl combine balsamic, shallot, honey, and MSG. While whisking slowly, drizzle in olive oil and then canola oil.

Crispy chicken

1. In a large cast-iron skillet, heat canola oil over medium heat. Sprinkle MSG, salt, and cornstarch on both sides of the chicken. Cook the chicken, skin side down, until golden and crispy, about 5 minutes. Flip and cook for another 5 minutes, until other side is golden brown. Place skillet in the oven for 10 minutes, or until internal temperature reaches 70℃/165ºF.

Caprese Salad

1. Cut the ciabatta into 1-inch pieces. Spread on a sheet tray and toast in
   the oven for 10–15 minutes or until golden and crispy on the outside.

2. Slice the tomatoes into bite-size pieces and thinly slice half of the basil leaves.

3. Toss the ciabatta, heirloom tomatoes, sliced basil, mozzarella pearls, MSG, kosher salt,
   black pepper, and the honey balsamic vinaigrette together in a large mixing bowl until all
   ingredients are well coated.

Finish

1. Evenly divide salad on 4 plates. Garnish with whole basil leaves. Add a crispy chicken thigh to each serving.