Herby Roast Chicken Salad

Serves 4
Time 1 hour

Ingredients

1 whole chicken, spine removed and cut into pieces 

1 tsp garam masala

½ brown onion, sliced 

1 jalapeno, chopped 

1 lemon, cut into quarters 

1 lime, halved 

5 cloves garlic, chopped 

½ bunch of sage

1 tbsp dried chilli

Salt & pepper

2 tbsp extra virgin olive oil 

 

Salad:

200g baby Roma tomatoes, halved 

150g green beans, blanched 

150g snow peas, blanched

1 cup green peas

4 baby cucumbers, sliced into rounds

2 large spring onion, coarsely chopped

1 bunch parsley, coarsely chopped

1 bunch dill, coarsely chopped

¼ cup puffed rice

 

Dressing:

2 tsp Dijon mustard

½ cup cranberries

⅓ cup red wine vinegar

1 tbsp honey

⅓ cup extra virgin olive oil 

Salt & pepper

Method

Preheat oven to 200°C. Line a baking tray with parchment paper. 

Add the chicken pieces to the lined tray with garam masala, onion, garlic, jalapeno, sage and chilli. Squeeze lemon and lime juice over the chicken and add the rind to the tray. Season with salt and pepper and add olive oil. Use your hands to coat the chicken with all of the ingredients. Arrange the chicken so the skin side is facing up. Place in the oven and roast for 30-40 minutes or until the skin is crispy and the chicken is cooked through. Remove from the oven and set aside to rest. 

Combine all of the ingredients for the dressing, taste and adjust. 

Add all of the salad ingredients, except for the puffed rice to a large bowl. Add the chicken pieces and all of the juices to the salad. Season with salt and pepper. Add the dressing and toss. Pour the salad onto a large serving platter. Top with the puffed rice to serve.