Roast chicken salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“My theory is that crispy roast chicken skin can lift the lowest of moods! I’ve used kombucha here because it’s brilliant for the gut, which I call the convention centre of my body because when it’s in good shape, many other things seem to function more smoothly.” – Khanya Mzongwana

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
thyme a sprig, finely chopped
sea salt and freshly ground black pepper to taste

Cooking Instructions

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