Close this search box.

Chicken thighs salad with kiwi, tangerines and kefir sauce

Another suggestion for a simple but nutritionally rich dish!
I combined quality proteins from chicken thighs with several types of leafy salads, added winter fruits and good bacteria from water kefir. Chicken thighs contain a good amount of protein and because of the fat, they are juicier than chicken breasts.

That’s why I like to combine them with leafy salads.

Ingredients and preparation steps

For the salad

  • 500 g of chicken tights filets
  • olive oil
  • salt
  • 10 large leaves of lettuce
  • 2 handfuls of rocket
  • 1 small head of radicchio or ½ a larger one
  • 2 tangerines
  • 1 kiwi
  • 100 g of feta cheese

For the sauce

  • 150 ml of water kefir
  • 1 orange
  • two pinches of salt
  • 2 teaspoons of mustard
  • 2 teaspoons of honey
  • 2 teaspoons of apple cider vinegar


  1. Wash the fillets, put them in a deep pan, pour oil and salt. Then, cover with a lid or close with aluminum foil and bake for 1 hour.
  2. While the fillets are baking, make the sauce. Put all the ingredients into a blender and blend for a few minutes. Strain the mixture through a thick strainer to remove the pulp, then pour into a jar and cover with a lid.
  3. Wash the lettuce, rocket and radicchio, then tear into smaller pieces and place in a large bowl.
  4. Then add into the bowl tangerine slices cut in half and peeled kiwi, cut into rings.
  5. Cut the feta into small cubes.
  6. Let the baked fillets cool a little, then cut them into small pieces. Add to a bowl and pour the sauce over everything. Mix everything well and serve.

Enjoy the flavors!