This Chicken Salad Recipe Will Blow Your Mind—Shock Your Guests!

Описание: This Chicken Salad Recipe Will Blow Your Mind—Shock Your Guests! (Quick & Easy Chicken Salad)

Get ready for a remarkable chicken salad that's perfect year-round. Our recipe includes a mouthwatering pomegranate lemon dressing, gluten-free croutons, and a perfectly roasted chicken. 🥗🍋

Pomegranate-Lemon Magic with Showstopper Croutons (Serves 6) 🌟
• This recipe creates a gourmet roast chicken salad bursting with flavor and textures. Crispy croutons, a tangy pomegranate-lemon dressing, and a bed of fresh greens complement the perfectly roasted chicken.

Ingredients:
• 1.3 kg Butterflied whole chicken 🍗
• 1 ½ tsp NZ Hauraki Hand-Harvested Sea Salt 🧂
• 270 grams Gluten-Free Sourdough Bread, cubed 🍞
• ¼ red capsicum (bell pepper), diced OR ¼ red pepper, diced (whichever term you prefer) 🌶️
• ¼ medium red onion, thinly sliced 🧅
• Small bunch of Italian parsley, torn 🌿
• 6 ripe tomatoes, wedged or sliced (depending on size) 🍅
• 1 small bunch fresh basil 🌿
• 2 Cos lettuces, roughly chopped 🥬
• 1 tsp Village Green Hot Whisky Mustard OR Hot Whiskey Mustard (if "whisky" is unfamiliar) 🌶️
• 3 tbsp Pukara Estate Extra Virgin Lemon Olive Oil 🍋
• 3 tbsp Pukara Estate Pomegranate Balsamic Vinegar 🍇
• Garnish: Roasted Cashew and Onion Duka (optional) 🌰

Instructions:
1. Crispy Chicken Prep: Carefully loosen the chicken skin and sprinkle 1 tsp of salt underneath. Place the chicken on a wire rack set over a tray and refrigerate uncovered for 24 hours to promote crispy skin. Season the chicken's underside with the remaining salt.

2. Roast the Chicken & Croutons: Arrange the sourdough cubes in a large casserole dish. Position the chicken skin-side up over the bread cubes. Preheat oven to 220°C. Roast for 45-60 minutes or until the chicken reaches an internal temperature of 62°C.

3. Prepare the Salad: While the chicken roasts, combine diced capsicum (or pepper), red onion, fresh parsley, tomatoes, and chopped romaine lettuce in a bowl.

4. To make the Dressing: Whisk together the hot whisky mustard, pomegranate balsamic vinegar, and lemon olive oil until well combined.

5. Finishing Touches: After roasting, let the chicken rest on a wire rack for 15 minutes. Decrease oven temperature to 200°C and return the bread cubes to crisp up on the grill setting (watch closely; they burn quickly).

6. Assemble & Serve: Toss the salad ingredients with the dressing. Transfer to a serving dish and sprinkle with Duka (if using). Cut the chicken into portions and arrange over the salad. Add the crispy croutons and serve immediately.

Simon Says:
• Keep a close eye on the croutons during their second roast. They can burn easily.
• Dressing Variations: Replace the pomegranate balsamic vinegar with guava or fig balsamic for a twist. For a touch of heat, use a zesty infused olive oil (chili, wasabi, or pepper).
• Salad Add-Ins: Incorporate thinly sliced cucumber, crunchy radishes, or roasted seeds (pumpkin or sunflower) for additional texture. 🥒🌰

⬇️⬇️⬇️👨‍🍳 Explore Chef Simon's Culinary World 🍽️⬇️⬇️⬇️
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🕒 Timestamps:
00:00 - 🎬 Introduction
00:34 - 🔥 Preparing chicken
01:09 - 🧂 Salting under Skin
03:04 - 🛌 Dry-Brining
03:32 - 🔥 Before Cooking chicken
04:29 - 🍗 Cooking chicken
05:04 - 🥗 Salad ingredients
05:42 - 🛌 Resting chicken post cooking
06:22 - 🥗 Pomegranate Dressing
07:33 - 🥣 Assembling Chicken salad
08:15 - 🥗 Mixing salad
09:06 - 🍽️ Final assemble
09:49 - 🔪 Cutting chicken