A super summer salad, bursting with flavour! Great for a communion, confirmation special occasion.
Ingredients
Serves 6
For the chicken
- 1 Small chicken (1.3kg)
- Large lemon
- A small bunch of rosemary
- 20g softened butter
- For the dressing
- 6 Tbsp mayonnaise
- 1 dessertspoon of tandoori paste
- I tin sliced mango
- Zest and Juice of one lime
- I tablespoon of mango chutney
- 1 Tablespoon of Greek yogurt
To serve
- 1 cos lettuce, washed and sliced
- 1 red onion finely sliced
- 2 Tablespoons of roasted almonds chopped
- A large handful of coriander shredded
- 1 lime cut in six to garnish
Method
- Preheat the oven to 190c Fan. Season the cavity of the chicken with salt and pepper then stuff with a large lemon cut in half and a small bunch of rosemary.
- Smother the breast and legs with 20g of softened butter and season with salt and pepper, then place in the oven undisturbed for 1 hour. When cooked allow the chicken to cool completely, then take the meat off the chicken and shred.
- In a large bowl, mix the mayonnaise, tandoori paste, mango chutney, lime zest and a little of the mango syrup (from the tinned mango ) and some lime juice to taste.
- Fold in a tablespoon of Greek yogurt. Roughly slice the tinned mango and stir in. Season well with salt and pepper.
- On a large platter, arrange the shredded cos lettuce, put the shredded chicken on top, spoon over the dressing, scatter the finely shredded red onion, sprinkle with chopped roast almonds, followed by coriander. Serve with a wedge of lime.
Recipe courtesy Eunice Power and Belling.
