from The Wes Anderson Cookbook
Let it never be said that stolen chicken is more flavorful. However, that does sound very much like the type of self-justifying that the Fantastic Mr. Fox might postulate. After all, he did ask how a fox could be happy without a chicken in its teeth. Dive into this particular recipe, capped by crisp green apple, and you’ll be inclined to agree. You don’t need to be a fox to realize this is just simply cussing good.
Ingredients
2 Tbsp (30 mL) avocado oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp sea salt, plus extra for taste
¼ tsp freshly ground black pepper, plus extra for taste
1 ½ pounds (680 g) boneless, skinless chicken thighs
¼ cup (59 mL) extra-virgin olive oil
2 Tbsp (30 mL) apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
½ tsp minced garlic
1 small red bell pepper, seeded and finely diced
2 ribs celery, thinly sliced
¼ cup (35 g) Kalamata olives
¼ cup (37 g) crumbled feta cheese
¼ cup (27.5 g) chopped toasted almonds
2 Tbsp (2.6 g) chopped fresh parsley
2 large green apples, cored and shredded
2 Tbsp (30 mL) fresh lemon juice
Directions
Preheat the oven to 400F/200C/gas mark 6. Line a baking sheet with parchment paper.
In a large bowl, whisk together the avocado oil, garlic powder, paprika, Italian seasoning, salt and black pepper.
Pat the chicken thighs dry with paper towels. Add them to the bowl and too until evenly coated.
Transfer the chicken to the baking sheet. Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165F/75C.
Remove and let the chicken rest for 5 minutes.
While the chicken is resting, whisk together the olive oil, vinegar, mustard, honey and garlic in a small bowl for the dressing. Taste and season with salt and pepper as necessary. Set aside.
Chop the chicken into bite-size pieces and transfer to a large bowl. Add the bell pepper, celery, olives, feta cheese, almonds and parsley.
Pour the dressing over the salad. Toss gently until completely covered and mixed. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
In a medium bowl toss the shredded apple with the lemon juice until coated. Evenly divide among four plates. Top each with a generous scoop of the chicken salad and serve.
Serves 4
Nada’s Tips & Tricks: A great lunch or a side for a bbq. I like a little heat in my dressing so will use hot honey or a dash of hot sauce. Personal preference! Don’t like almonds? Pecans work well too.
Recipe from The Wes Anderson Cookbook: Whimsical Recipes Inspired by the Director and His Films by Michelle Anderson and Chris Peterson. Illustrations by Heidi Peel. ©2026 by Harvard Common Press. Excerpted with permission. All rights reserved. The Wes Anderson Cookbook by Michelle Anderson, Chris Peterson | Quarto At A Glance | The Quarto Group