Discover the Chicken Salad That Everyone’s Talking About

Crispy Skin Magic in our Gourmet Roast Chicken Salad Recipe. ?️ Immerse yourself in the art of cooking as we guide you through each step, from preparing the butterflied whole chicken to crafting the tantalizing dressing with Village Green Hot Whiskey mustard, Pukara Estate Extra Virgin Lemon Olive Oil, and Pomegranate Balsamic vinegar. After a 24-hour wait for optimal crispy skin, you’ll witness the magic unfold in your own kitchen. Join us on this culinary journey, and let’s savor the crunch together!

1.3 kg Butterflied whole chicken

1 1/2 tsp NZ Hauraki Hand Harvested Sea Salt

270 grams GF Sourdough,

cubed 1/4 red bell pepper, diced

1/4 medium red onion, finely sliced

Small bunch of Italian parsley, torn

6 ripe tomatoes, wedged or sliced, depending on size

1 small bunch of fresh basil

2 Cos lettuces, roughly chopped

1 tsp Village Green Hot Whiskey mustard

3 tbsp Pukara Estate Extra Virgin Lemon Olive Oil

3 tbsp Pukara Estate Pomegranate Balsamic vinegar

Garnish: Roasted Cashew and Onion Duka (Pukara Estate)

Carefully lift the chicken skin and sprinkle

1 tsp of salt beneath it.

Place the chicken on a wire rack above a tray and refrigerate uncovered for 24 hours for optimal crispy skin post-cooking.

Arrange the sourdough cubes in a large casserole dish.

Season the chicken’s underside with the remaining salt and position it skin-side up over the bread cubes.

Preheat the oven to 200°C. If using a De Dietrich Oven, choose “Culinary Guide,” select “Roast Chicken,” input the chicken’s weight, then begin cooking by pushing “Play.”

While the chicken cooks, prepare the salad ingredients. For the dressing, whisk the mustard, pomegranate balsamic, and lemon olive oil until creamy.

After cooking, rest the chicken on a wire rack for 15 minutes.

Return the bread cubes to the oven to crisp up. If using a De Dietrich, set to variable grill for the best croutons.

Combine salad ingredients and dressing in a bowl. Toss, then transfer to a serving dish. Add a sprinkle of Dukkah.

Cut the rested chicken into portions and nestle them into the salad.

Incorporate the croutons, sprinkle with the remaining Dukkha, and serve immediately.

Enjoy your gourmet Roast Chicken Salad with its tantalizing dressing and crunchy croutons!