Cornish New potato and roast chicken salad

This salad is the perfect dish for summer. It's ideal to be enjoyed at family gatherings or for a light lunch.

This recipe was created by Nicole Drysdale .

SEASON

Summer

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

1 hour and 45 minutes

SERVES

Serves 4

Ingredients

1 Whole chicken
2 Lemons – cut in half
Half a bunch of fresh thyme

4 Cloves of garlic
Salt and pepper
Drizzle olive oil
2 Bags salad leaves
400g Cornish New potatoes (leftover boiled)

200g Green beans
1 tbsp Chicken gravy granules

Method

Pre-heat the oven to 180.  

Stuff the chicken with the thyme, lemons and garlic. Place in a cooking tin, season and drizzle with olive oil.  Place in the pre-heated oven and cook for 1hour 30 or until cooked through. Baste the chicken with the juices every so often. 

Once the chicken is cooked remove the lemons etc and leave these in the cooking tin along with the juices.  Place the chicken on a chopping board and allow to cool slightly.   Cook the green beans in boiling water, drain and set aside.

Make the gravy/dressing by squeezing out the lemons (then discard) and crushing the garlic cloves.  Put the tray on a low heat on the hob and bring to the boil, add a little water (100ml).  

Place a fine sieve over a small saucepan and push the gravy through.  Put the pan on a low heat and continue to cook.  Add the gravy granules at this point and allow to thicken. 

Take a large serving plate and cover with the salad leaves.  Shred the chicken and top the salad leaves with the chicken, Cornish New potatoes and green beans. 

Drizzle the warm gravy/dressing over the top and serve. 

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