Roast chicken salad

Roast chicken salad

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious Dairy free wheat and gluten free
  • 10 minutes
  • 45 minutes
  • Ghost Corner Sauvignon Blanc

“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


  • 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


Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

Social Media

Related Recipes