Recipe | Roast chicken salad with green goddess dressing
Ah summer. The salad days are here. Eating fresh salad in all it’s varieties and forms is the perfect way to spend a lunch time. Hopefully in the garden, but even if it’s sat at your desk, it still feels like it’s nourishing your body and soul.
Sisterhood cook and food writer Claire Thomson has done it again with this delicious seasonal recipe. Packed full of Jersey Royal new potatoes, a fresh roasted chicken and a green dressing that is going to blow your mind.
Note: for vegetarians and vegans, please opt out the chicken and handmade dressing.
Roast Chicken Salad with Jersey Royals & Green Goddess Dressing
1 chicken, about 1.6 kg or use leftover roast chicken
2 little gem lettuces
1 bunch of watercress
½ bunch of radishes, sliced finely
4 spring onions, sliced finely
1 small fennel bulb, sliced finely
2 avocado, stoned and sliced
10 – 15 jersey royal potatoes, or any small waxy new potato, scrubbed clean
100g crème fraiche or use Greek yogurt
Small bunch of mint, leaves picked and finely chopped
Small bunch of flat leaf parsley, leaves picked and finely chopped
1 clove of garlic, peeled and finely chopped
2 tbsp. of olive oil
Salt and pepper to taste
Preheat the oven to 220C/Gas mark 7.
Rub the chicken all over with 2 tbsp. olive oil
Season generously with salt and pepper, both inside and out.
Place the chicken in a roasting tray and put the tray in the oven for between 1 hour 10 minutes and 1 hour 20 minutes, until the juices run clear when a skewer is inserted into the densest part of the chicken’s leg.
10 minutes before the end of cooking, turn up the oven temperature to the highest setting to crisp up the skin.
Allow the chicken to rest for 20 minutes before breaking down the frame into good-sized pieces.
Meanwhile cook the potatoes in plenty of boiling salted water until tender, about 10 – 15 minutes depending on size. Drain and leave to cool slightly before slicing in half.
Wash the salad ingredients and pat dry, stone and slice the avocado and finely slice the radishes, spring onions and fennel.
Make the dressing. In a small bowl combine the mayonnaise with the crème fraiche, chopped herbs and garlic. Add the lemon juice and season to taste with salt and pepper.
Assemble all the salad ingredients in a wide serving bowl. Add the warm potatoes and roast chicken. Serve with the dressing.
Images by Silkie Lloyd
Food by Claire Thomson
Flowers by Erin Trezise-Wallace
Models – Cath Jolliff and family.
Styling by Lou Archell