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| Chicken and lentil salad with caper dressing |
This salad, a kind of Caesar with earthy Mediterranean flavours, can also be made with leftover roast chicken or poached chicken breast
Serves 6
Chicken and lentil salad ingredients: 1 lemon, thinly sliced. 1.6kg whole chicken. Olive oil. 150g cooked lentils (rinsed, drained canned lentils are fine). 2 baby cos lettuces, leaves separated
Caper dressing ingredients: 1/4 cup (50g) capers, rinsed, drained, chopped. Juice of 1/2 lemon. 1/4 cup (60ml) olive oil. 1/4 cup (70g) Greek-style yoghurt
Chicken and lentil salad recipe: 1- Preheat the oven to 200C. Arrange the lemon in a double layer down the middle of a roasting pan and sit the chicken on top, making sure all the lemon is covered. Season the chicken skin and drizzle with live oil. Roast for 15 minutes, then reduce the temperature to 180C and continue cooking for a further 50 minutes or until the chicken juices run clear when the thickest part of the thigh is pierced with a skewer. Leave to rest for 10-15 minutes. 2- Shred the meat from the chicken, discarding the skin and bones. Place the chicken in a large bowl, then add the roasted lemon slices, lentils and leaves. Toss together gently. 3- Mix all the dressing ingredients together in a small bowl, then drizzle over the salad and serve. By then, the chicken and lentil salad is ready
