Rev up a refreshing salad by topping it with crispy chicken skin. It’ll add delicious texture and flavour.
- Lay the skins of large chicken thighs skin-side down on a lined baking tray and scrape off any excess meat with a small, sharp knife.
- Sprinkle with good-quality flaky sea salt freshly ground pepper.
- Place another baking sheet and tray over the chicken skins to weigh them down.
- Bake for 10-15 minutes at 180°C.
- Sprinkle over salad and tuck in!
