Chicken Mushroom Gnocchi Salad

Name: Chicken Mushroom Gnocchi Salad
Cuisine: South African
Ingredients: 1 kg Chicken Skinless Thigh, deboned Cut into 30 portions; 1 kg Gnocchi; Olive Oil; Salt and Pepper; 4 large Brown Mushrooms, sliced; 6 Serrano Chilies, deseeded and sliced; 2 Red Onions, diced; 600 g Cherry Tomato, halved; 5 Celery stick, sliced thinly; 120 ml Lime Juice; 60 ml Soy Sauce; Olive Oil

Sean Strydom @Sean_Strydom

Port Elizabeth

Chicken Mushroom Gnocchi Salad

Sean Strydom @Sean_Strydom

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Ingredients

1 kgChicken Skinless Thigh, deboned Cut into 30 portions
1 kgGnocchi
Olive Oil
Salt and Pepper
4large Brown Mushrooms, sliced
6Serrano Chilies, deseeded and sliced
Deseeded Chillies
2Red Onions, diced
How to dice an onion with no tears
600 gCherry Tomato, halved
5Celery stick, sliced thinly
120 mlLime Juice
60 mlSoy Sauce
Olive Oil

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Steps

1

In an Air Fryer cook the Chicken Thighs in batches at 180°C for 5 minutes, then flip the chicken over and cook for another 4 minutes. Set aside to cool.
2

Heat a nonstick pan over medium-high heat. Cook Mushroom slices in batches and set aside on paper towel to cool.
3

Boil some water in a large pot and add salt to taste. Boil the Gnocchi in batches for 2-3 minutes. The Gnocchi will rise to the surface once cooked. Place Gnocchi in a colander, drizzle with Olive Oil and season lightly with Salt and Pepper. Set aside to cool.
4

Arrange the salad in layers on a large platter or tray. Drizzle with Lime Juice, Soy Sauce and a little Olive Oil.