1. Preheat oven to 190 degrees
2. Remove chicken from fridge and wipe off excess buttermilk. Place potato wedges and salt in a roasting dish and place chicken thighs around the potatoes. Drizzle all with olive oil and roast in the oven for 35 minutes.
3. Remove chicken and potatoes from the oven, set aside to rest.
4. To assemble your salad – place all salad ingredients into a large bowl and mix dressing through. Place salad on a serving platter.
5. Slice rested chicken and place on top of your salad with the cooked potato. Finish with a season of salt and pepper and additional dressing.
6. Serve immediately and enjoy!

Recipe thanks to Mandy Hall