Chicken Salad with Greek Yogurt Sauce

Method

1. Season the chicken thighs with salt, pepper, curry, and paprika. Add rosemary and sage.
2. Place the seasoned chicken skin-side down in a non-stick pan without oil. Cover and cook over low heat for 5-6 minutes until the chicken begins to sweat and release fat.
3. Increase the heat and cook for another 5-6 minutes, turning occasionally, until the skin is golden and crispy. Then lower the heat to minimum, cover partially, and cook for about 30 minutes (45 minutes total).
4. Once cooked, remove the skin and bone from the chicken thighs. Cut the meat into strips of roughly the same size.
5. (Optional) Season the chicken strips with a teaspoon each of Worcestershire sauce and smoked Tabasco. Mix well and set aside.
6. Prepare the yogurt sauce: in a bowl, combine Greek yogurt, heaping tablespoon of mayonnaise, a teaspoon of mustard, finely chopped chives, and a grind of pepper. Mix until smooth.
7. Assemble the salad: finely chop the iceberg lettuce and place in a large bowl. Cut the red bell pepper into strips of similar length to the chicken. Grate the carrot.
8. Add the carrot to the lettuce, squeeze half a lime over it, and season with a pinch of salt. Add the bell pepper strips.
9. Add the cooled chicken strips and diced fontina cheese to the bowl.
10. Pour the yogurt sauce over the salad, add the chopped gherkins, and drizzle with extra virgin olive oil. Toss gently to combine.
11. Optionally, add a little more lime juice before serving. For best texture, if not serving immediately, keep the chicken and sauce mixed together but add the lettuce, carrot, and cheese just before serving.