Roast Chicken Salad


For the Salad:

  • 1 Roast Chicken
  • 2 Eggs
  • 120g of Cos Lettuce
  • 20g of Lambs Lettuce
  • 2 Spring Onions
  • 30g of Pine Nuts
  • 1 Avocado

For the Dressing:

  • Juice of 2 Lemons
  • 3 Tablespoons of Olive Oil
  • 1 Clove of Garlic, Minced
  • 1 Teaspoon of Dijon Mustard
  • Coarse Salt & Pepper

This is the perfect dish to ease you out of Summer- it’s still fresh and light but the roast chicken adds a cosier flavour to the mix. It’s great for a Monday as you can use leftovers from a Sunday roast but you can also easily roast the chicken from scratch too (just drizzle on some olive oil, a good sprinkling of salt and pepper and some fresh herbs and roast at 180’C for approx 90 minutes). The toasted pine nuts and spring onion add gorgeous texture, as does the creamy avocado, which tastes fabulous with the citrus dressing and the just soft egg makes it extra special.

Roast Chicken Salad 1 Roast Chicken Salad 4

If you’re starting the chicken from scratch, drizzle a little olive oil all over the chicken and sprinkle generously with salt and pepper. Place half a lemon and some herbs in the cavity and sprinkle any remaining herbs on top. Roast at 180’C for about 90 minutes.

Carve your chicken and pull apart the meat. Pop the eggs into boiling water and boil for about 8 minutes for medium eggs. At the same time, toast the pine nuts on medium heat for a few minutes until golden brown.

Combine all of the dressing ingredients and drizzle it on to your leaves, then toss well.

Chop the avocado and spring onion and half or quarter the eggs, then add them to large serving plate with the dressed leaves. Top with chicken and pine nuts and serve.