Honey Roast Chicken Salad

My Weekly Special - - The Complete Guide To Honey -

In­gre­di­ents (Serves 4)

1.3kg chicken

3tbsp clear honey

1tbsp soy sauce

8 rash­ers smoked streaky ba­con 4tbsp sin­gle cream

2tbsp white wine vine­gar

20g whole­grain mus­tard 1 Ro­maine let­tuce, trimmed and shred­ded

1 ripe av­o­cado, peeled and sliced

200g cherry toma­toes, halved 100g cooked sweet­corn

50g croutons

4 spring onions, trimmed and chopped Pre­heat the oven to 200˚C (180˚C Fan Oven, Gas Mark 6). Cut down the breast­bone of the chicken and open out. Place cut-side down on a bak­ing tray and press to flat­ten. Slash the chicken deeply with a sharp knife all over. Mix 2tbsp honey with the soy sauce and brush over the chicken. Bake for about 1hr 20 min, bast­ing oc­ca­sion­ally, un­til rich brown and cooked through. Cover and stand for 15min.

Line a bak­ing tray with bak­ing parch­ment and ar­range the ba­con rash­ers on top. Bake for last 20min of cook­ing time, un­til crisp and golden. Cover and keep warm. Mean­while, mix the re­main­ing honey with the cream, vine­gar and mus­tard. Cover and chill un­til re­quired. When ready to ser ve, line 4 ser ving plates or bowls with the let­tuce, av­o­cado and toma­toes. Sprin­kle with the sweet­corn. Strip the chicken meat from the bones and skin, and chop the ba­con. Ar­range on top of the salad, sprin­kle with croutons and spring onions. Serve warm or cold with the dress­ing.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.