Craig’s Warm Chicken Salad

This may not be the healthiest of salads but it’s very tasty.

Ingredients 

• 1 Whole Chicken – skin on
• 1 Clove Garlic  – squeezed
• 125 Grams Butter – softened
• 1 small bunch Sage – finely chopped (or other preferred herb)
• Salad Greens (approx half large salad bowl)
• 2 Tomatoes – chopped
• 1 Spanish Onion – thinly sliced 
• 1 Avocado – cut into chunks
• 2 radishes – thinly sliced
• Small bunch chives – finely chopped
• Olive Oil – drizzle
• Lemon Juice (half lemon squeezed)
• Salt & pepper to taste
• Rasher of bacon – crispy fried (optional)

Method

• Soften butter and add squeezed garlic and chopped herbs. Mix until well combined. 
• Butterfly chicken (cut through breast bone and flatten) and lay on a baking rack skin side upwards. 
• Spread butter mixture over chicken and roast in a very hot over until skin is brown and crisp (approx ¾ to 1 hour). Allow to cool slightly. 
• Mix salad greens, chopped tomatoes, sliced onion, radish slices, avocado chunks and lemon juice. Season to taste. 
• Break chicken into bite size pieces and lay over salad. Drizzle with olive oil and mix through the salad – preferably by hand.  
• Break bacon into small pieces and sprinkle on top (optional).
• Serve while chicken is still warm

Tips

• Leave the chicken sit on top of the salad leaves for a few minutes before mixing. This allows the heat to gently permeate through the salad mixture.
• Best served when freshly cooked.