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Roast chicken salad

By Khanya Mzongwana
4
Easy
10 minutes
45 minutes

Ingredients

  • 1 free-range whole chicken
  • 1⁄4 cup olive oil, plus extra for frying
  •  sea salt and freshly ground black pepper, to taste
  • 200 g kale
  • 100 g pistachios
  • 2 grapefruit, peeled and thickly sliced
    • For the kombucha vinaigrette, whisk:

  • 1⁄4 cup Woolworths kombucha
  • 1⁄4 cup red wine vinegar
  • 1⁄4 cup olive oil
  • 1 T honey
  • 1 T wholegrain mustard
  • a sprig of thyme, finely chopped
  • sea salt and freshly ground black pepper to taste

Method

1 Preheat the oven to 200°C. Place the chicken on a baking tray, rub with olive oil and season well. Roast for 45 minutes, turning once, until the skin is crisp and the juices run clear. Allow to cool slightly, then tear into large chunks. Set aside.

2 Heat the remaining olive oil in a pan. Stir-fry the kale for 3–5 minutes, or until the stalks soften and the leaves crisp up a bit. Season to taste.

3 Bring a saucepan of water to the boil and add the pistachios. Boil for 3–5 minutes, or until slightly softened. Remove from the heat and drain. Shell the pistachios and set aside.

4 To serve, divide the grapefruit, kale, chicken and pistachios between four small plates or one large one, then pour over the dressing.

Find more chicken recipes here.

Photographs: Elsa Young
Production: Khanya Mzongwana
Food assistant: Offentse Clive Ndou