Honey Roast Chicken Salad
Ingredients (Serves 4)
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
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.