Marinated Chicken Salad with Toasted Almonds and Spring Onions

13 Ingredients

Number of servings

20grams butter
1/2 cup parsley, leaves chopped
8 spring onions, thinly sliced
2 whole chickens
1 lemon, juiced and rind finely grated
1 pinch pepper (for seasoning)
1 cup coarse sourdough breadcrumbs (made from day old bread)
1tablespoons dijon mustard
3teaspoons dried oregano leaves
2/3 cup olive oil
3teaspoons caster sugar
1/3 cup flaked almonds
1 pinch pink salt ground (to taste)

Method

Step 1 of 4

Cook chicken as per package instructions. Remove the chicken meat from the bones. Discard the skin then shred the meat.

Step 2 of 4

Put oil, lemon juice, sugar, oregano and mustard in a large bowl. Season and whisk to combine. Remove 2 tablespoons to a small bowl and set aside. Add warm chicken to the large bowl and stir to coat. Cover and refrigerate for 30 minutes.

Step 3 of 4

Melt butter in a large non-stick frying pan. Add breadcrumbs and cook for 1 minute. Add the almonds and cook, tossing occasionally, until crumbs and almonds turn light golden. Remove to a bowl, add lemon rind, spring onions and parsley.

Step 4 of 4

Remove the chicken from the fridge 15 minutes before serving. Spoon onto a large platter. Spoon over the reserved dressing. Scatter the breadcrumbs mixture over the chicken. Serve. Tip 1: If you have time roast 2 x 1.5kg fresh chickens. They will take about 1 hour on 180°C fan forced. Tip 2: You can marinade the chicken in the vinaigrette 24 hours before serving. But its best to remove it from the fridge 15-30 minutes before serving to allow it to come to room temperature. Tip 3: You can replace the homemade dressing with 1 cup of your favourite purchased dressing. Note: Remove the crusts from day-old white bread slices and cut into cubes. Transfer the cubes to the bowl of a food processor and process until finely chopped