CHICKEN SALAD (SPICY)
Prep/Cooking Time: 45-60 Minutes
Ingredients
- Chicken
- Lemon
- Thyme
- Rosemary
- Sugar
- White wine vinegar
- Chili flakes
- Green papaya
- Cucumber
- Red bell peppers
- Radiccio
- Watercress
- Cilantro
- Mint
- Salt
- Black pepper
- Olive oil
Instructions
- Season the chicken inside and out and rub with olive oil.
- Take the chicken and stuff it with the lemon, thyme and rosemary.
- Roast the bird in a pre heated oven at 380 deg for 45 minutes.
- once cooked leave to cool naturally.
- Once cooled remove the meat from the carcus and reserve till needed. Keep the bones for stock.
- Pour the vinegar into a pan and add to it the sugar and chili flakes.
- Bring to the boil but do not reduce. Once boiled remove from the heat and cool.
- Peel the cucumber and de seed, slice the cucumber on a bias and as thinly as possible.
- Peel the green papaya and remove the seeds, Slice on a mandolin before cutting julienne.
- De seed the bell pepper and remove the stem, Finely slice similar to the cucumber.
- Wash the radiccio and shred.
- Wash and pick the watercress.
- Pick the cilantro and mint and roughly tear.
- To serve take a large bowl and add to it an equal amount of each of the vegetables.
- Add the chicken and a pinch of the radiccio and watercress.
- Drizzle with the dressing and a squeeze of lemon.
- Add the herbs, seasoning and olive oil.
- Toss well and serve.
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