Striker Chef's Chicken Thigh, Mushroom, and Oriental Melon Salad

Name: Striker Chef's Chicken Thigh, Mushroom, and Oriental Melon Salad
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Chicken thigh (boneless) 2 pieces; Oyster mushroom 1 pack; Oriental melon 0.5 piece; Avocado 1 piece; Soft-boiled egg 2 pieces; Roasted walnuts, as needed; Salad greens (arugula, frill ice, etc.), as needed; Olive oil 3-4 tablespoons; Salt, two pinches; Pepper, to taste; Parmesan cheese powder, to taste

A nutritious salad combining crispy and moist grilled chicken thigh with savory oyster mushrooms and sweet oriental melon.

🙋 Recommended for

⭐ Those seeking a satisfying and delicious high-protein meal to escape the monotony of dry chicken breast.
⭐ Those who want to enjoy a visually stunning home brunch with perfect nutritional balance.

20 min Difficulty Normal Salads & light meals

Main ingredients 🥩

Chicken thighOyster mushroomOriental melonAvocadoSoft-boiled eggRoasted walnutsSalad greensOlive oilSaltPepperParmesan cheese powder

Tags 🏷️

Diet management Diet food Brunch salad Healthy food

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Chicken thigh (boneless) 2 pieces
Oyster mushroom 1 pack
Oriental melon 0.5 piece
Avocado 1 piece
Soft-boiled egg 2 pieces
Roasted walnuts, as needed
Salad greens (arugula, frill ice, etc.), as needed
Olive oil 3-4 tablespoons
Salt, two pinches
Pepper, to taste
Parmesan cheese powder, to taste

Recipe 🍳

Score the thick parts of the chicken thigh deeply. Season the inside and outside thoroughly with salt.
Lightly coat a pan with olive oil and place the seasoned chicken thigh, skin-side down. Cook over medium heat until golden brown.
Flip the chicken and continue cooking. Increase the heat for the last minute to crisp up the skin, then remove and let it cool slightly.
Using the flavorful oil left in the pan, add the shredded oyster mushrooms and sauté until translucent. Season with salt and pepper.
Peel and slice the oriental melon and ripe avocado into bite-sized pieces. Roughly halve the soft-boiled eggs by hand.
Arrange the salad greens (arugula, frill ice, etc.) in a circular nest shape around the edge of a large plate.
Generously place the bite-sized crispy chicken thigh pieces in the center of the plate. Artfully arrange the oriental melon, avocado, soft-boiled eggs, sautéed mushrooms, and walnuts around it.
Lightly drizzle with olive oil to coat everything. Sprinkle a pinch of salt on the avocado slices and finish by grating Parmesan cheese over the top.

Score the chicken thigh and season with salt.
Heat olive oil in a pan and cook the chicken thigh, adjusting between medium and high heat, until crispy.
Sauté oyster mushrooms in the pan with the remaining chicken fat, seasoning with salt and pepper.
Slice fruits and soft-boiled eggs into bite-sized pieces. Arrange all ingredients generously on a plate with the greens.
Drizzle with olive oil, sprinkle with salt, and finish with Parmesan cheese.

Cooking tips 💡

When grilling the chicken thigh, ensure the skin side is cooked sufficiently first to render the fat. This fat will then be used to sauté the mushrooms, adding rich flavor.
Avocado's creamy texture and flavor are enhanced when it meets salt. The secret is to carefully sprinkle salt only on the avocado slices.