This is a wonderful summer pot luck salad. And that is just where it is going today!
This salad can be served all by itself or in salad leaves to make for a pick up easy party food. That is how I will be serving them today. Because it is a pot luck, I won't fill the leaves as they will go soggy. I will just arrange them around the platter for party guests to fill and served as they like them.
Roasted Chicken Salad
For roasting the chicken:
1 Whole chicken, cut into pieces
2 Tablespoons of olive oil
Salt and Pepper
1 Teaspoon of Italian seasoning
Rest of ingredients:
1/2 Cup/120 ml of mayonnaise
1 Teaspoon of Dijon mustard
1/4 Cup/60 ml of white wine vinegar
Juice of 1/2 a lemon
1 Teaspoon of dried rosemary
1/2 Red pepper, thinly sliced
1/2 Onion, finely chopped
2 Spring onions, finely chopped
2 Celery ribs, cut into thin slices
Small bunch of fresh chopped parsley, roughly chopped
1/4 Cup/40 grams of cashew nuts, roughly chopped
18 or so lettuce heart salad leaves
Arrange the chicken pieces in a large baking dish. Drizzle over olive oil, and sprinkle over salt, pepper and Italian seasoning. Bake in a preheated oven of 350 degrees F for about 50 to 60 minutes. Remove chicken from oven and leave to cool.
Meanwhile. make the dressing for the salad. In a medium sized bowl, combine the mayonnaise, mustard, vinegar, lemon juice, rosemary, salt and pepper, Stir really well and set aside.
Remove the skin from the chicken and discard it. With a fork, start pulling all the chicken off the bones. Make sure you discard any fatty bits. Once you have taken all the chicken off the bones, discard the bones. Check through your chicken to make sure you have gotten rid of any fatty bits. You chicken now is probably quite shredded. If you still have some large piece, slices them up thinly.
In a large salad bowl, combine the chicken, peppers, onion, spring onion, celery, cashew nuts (reserving a few for garnish) and parsley. Stir well to combine and now add your dressing. Stir it all together until the dressing completely coats the salad. Cover and refrigerate until ready to serve.
When ready to serve, top the salad with the remaining chopped cashews and parsley. Arrange the salad leaves around the dish and you are ready to serve.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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