Try this Three Green Leaf Chicken Salad idea. It is healthy and delicious and goes beautifully with a glass of Leopard’s Leap Chardonnay!
1 x 1,2 kg whole free-range chicken
½ a bunch of fresh lemon thyme
100 g rocket leaves
75 g basil leaves
200 g cos lettuce
200 g broccolini
6 salad spring onions, finely sliced
100 g goat’s cheese
¼ cup basil pesto
2 tablespoons lemon juice
Preheat the oven to 200 °C.
Drizzle olive oil over the chicken and sprinkle with sea-salt and black pepper.
Strip over the lemon thyme leaves (keeping the stalks). Rub the flavours into the skin, halve the lemon and put it inside the cavity along with the thyme stalks.
Place the chicken into a large roasting tray and put into the preheated oven for 90 minutes, or until the chicken is golden and the juices from the thigh run clear when pricked with a knife.
Put the roast chicken onto a plate, cover with tin foil and leave to cool.
To make the pesto dressing, put the pesto and lemon-juice into a bowl and stir to combine.
Remove all the chicken skin and set aside, then use two forks to strip the meat off the bone. Pile the meat into a large bowl and drizzle over any resting juices from the plate.
Trim, then cook the broccolini in boiling salted water for 5 to 6 minutes.
Place the cos lettuce, baby spinach, broccolini, rocket, salad spring onions and half the basil into a large bowl and toss to combine.
Divide the salad and chicken between bowls. Top with the dressing, cheese and remaining basil to serve. Serves 6.
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