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Chicken & lentil salad with caper dressing
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Total Time:
1 hour 25 minutes
Mediterranean Caesar salad with leftover chicken.
Ingredients:
  • 1 x 1.6 kg whole free-range chicken
  • 1 lemon
  • olive oil
  • 150 g cooked lentils
  • 4 handfuls of baby Swiss chard or other small leaves
  • 3 tablespoons capers
  • ½ a lemon
  • extra virgin olive oil
  • 3 tablespoons thick Greek-style yoghurt
Instructions:
  • 1. Preheat your oven to 200ºC/400ºF/gas 5. Layer thinly sliced lemon in the center of a roasting tin. Place the chicken on top, ensuring the lemon is completely covered. Season the chicken, drizzle with olive oil, and roast at 200ºC/400ºF for 15 minutes. Reduce the heat to 180ºC/350ºF/gas 4 and roast for another 50 minutes, or until chicken juices run clear when thigh is pierced. Let it rest for 10-15 minutes. Shred the chicken, toss with lemon, lentils, and greens. Mix chopped capers, lemon juice, 3 tbsp olive oil, and yogurt, drizzle over salad, and serve.

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