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Springtime roast chicken Caesar salad
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Total Time:
1 hour 15 minutes
Spring salad with asparagus, cherry tomatoes, crispy croutons, and bacon-roasted chicken. Enjoy fresh seasonal produce in one flavorful dish!
Ingredients:
  • 1 bunch of fresh herbs (30g) such as sage, thyme, rosemary
  • 2 cloves of garlic
  • rapeseed oil
  • Worcestershire sauce
  • 1 x 1.5 kg whole chicken
  • 1 round lettuce
  • 1 little gem lettuce
  • 1 small carrot
  • ¼ of a cucumber
  • ½ an eating apple
  • 300 g sourdough bread
  • 6 rashers of higher-welfare smoked streaky bacon
  • ½ a clove of garlic
  • 1 heaped teaspoon wholegrain mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tinned sardine fillet optional
  • 40 g Cheddar cheese
  • 2 tablespoons rapeseed oil
  • 100 g natural yoghurt
  • 1 lemon
Instructions:
  • - Preheat the oven to 200ºC/400ºF/gas 6. - Crush herb leaves, unpeeled garlic cloves, sea salt, rapeseed oil, and Worcestershire sauce in a mortar and pestle. - Flatten the chicken in a roasting tray, spread the herb mixture all over, and roast for 50 minutes. - Blend garlic, mustard, Worcestershire sauce, sardine fillet (optional), cheese, oil, yoghurt, lemon juice, and black pepper for dressing. - Prepare lettuce leaves, ribbons of carrot, cucumber, apple, and bread pieces. - In the last 15 minutes, move the chicken to the top oven bars, crisp bacon and bread in the tray. - Let the chicken rest, dress the salad, top with croutons and bacon, and serve with extra dressing on the side. Enjoy!

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