Autumn Salad topped with Cider-Brined Chicken Thighs from Ross Thompson

Posted at: 10/02/2013 9:35 PM
Updated at: 10/05/2013 8:50 AM

Autumn Salad topped with Cider-Brined Chicken Thighs

From Ross Thompson of The Olde English Pub 


1 ½ cups mixed salad greens

¼ cups roasted buttercup squash (cubed)

2 tablespoons craisins

¼ cups Irish cheddar (cubed)

1 small handful of candied walnuts

a pinch of salt & pepper

Malt Vinaigrette:

 4 oz. malt vinegar

1 teaspoon white sugar

½ teaspoon Kosher salt

¼ teaspoon black pepper

1 teaspoon grainy mustard

1 cup vegetable oil


Blend all ingredients in blender, except oil. Slowly, pour in oil while blending to emulsify.


Toss all salad items in a bowl and dress lightly with malt vinaigrette.

Cider-Brined Chicken Thigh:

1 cup Strongbow cider

½ cup water

¼ cup Kosher salt

1 lemon (cut in half)

2 sprigs of thyme

1 sprig of rosemary

1 clove of garlic

Boil all items in a soup pot. Cool and add chicken thigh.

Brine chicken thigh for at least 1 hour.