Chicken and lentil salad with caper dressing

Chicken & lentil salad with caper dressing

Name: Chicken & lentil salad with caper dressing
Cook time: 85 min
Total time: 85 min
Yield: 6
Ingredients: 1 x 1.6kg whole free-range chicken; 1 lemon; olive oil; 150g cooked lentils; 4 handfuls of baby Swiss chard or other small leaves; CAPER DRESSING; 3 tablespoons capers; ½ a lemon; extra virgin olive oil; 3 tablespoons thick Greek-style yoghurt

Baby Swiss chard & lemon

Gluten-free

1 hr 25 mins

Not Too Tricky

serves 6

About the recipe

This salad, a kind of caesar with earthy Mediterranean flavours, can also be made with leftover chicken.

nutrition per serving

676

Calories

34%

47.3g

Fat

68%

12.7g

Saturates

64%

2.2g

Sugars

1.7g

Salt

28%

55.2g

Protein

110%

5.4g

Carbs

of an adult’s reference intake

Recipe From

Jamie Magazine

By Andy Harris

Ingredients

1 x 1.6kg whole free-range chicken

1 lemon

olive oil

150g cooked lentils

4 handfuls of baby Swiss chard or other small leaves

CAPER DRESSING

3 tablespoons capers

½ a lemon

extra virgin olive oil

3 tablespoons thick Greek-style yoghurt

Method

Preheat the oven to 200ºC/400ºF/gas 5.
Finely slice and arrange the lemon in a double layer down the middle of a roasting tin. Sit the chicken on top, making sure all the lemon is covered. Season the chicken skin and drizzle with olive oil.
Roast in the oven for 15 minutes, then lower the temperature to 180ºC/350ºF/gas 4 and continue cooking for 50 minutes, or until the chicken’s juices run clear when the thickest part of the thigh is pierced with a skewer.
Leave to rest for 10 to 15 minutes.
Shred the meat from the chicken and, in a large bowl, toss with the lemon slices, lentils and leaves.
Chop the capers and mix with the lemon juice, 3 tablespoons of extra virgin olive oil and the yoghurt, then drizzle over the salad and serve.

Tags

Chicken Meat Salad Gluten-free Mains Lentils Roast Dressings & condiments

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