After the excesses of the recent Xmas, a healthy roast chicken salad, with a piri piri sauce and a garlic & lemon yogurt dressing.
Late one Sunday evening I had forgotten to do something with a pack of chicken breasts which needed using. So I simply nestled them together in a medium sized oven tin, sloshed over some seasonings and sauces - piri piri sauce, mustard, hone, mixed herbs, chili flakes, salt and pepper - I didn't add any fat, the chicken itself will produce enough liquid, and then covered in tin foil. I baked them at about 190/180c (fan) for 45 minutes (but the timing is forgiving, I once left them in like this for over an hour!).
Once cooked and rested for 10 minutes or so, I transferred them to a wooden board and simply sliced them. I sprinkled over some more salt and pepper and, while still warm, some lemon juice.
When completely cooled, I put them in a dish in the fridge for family to use in sandwiches, other recipes and on salads!
Salad I used:
Sliced Gem Lettuce
Sliced cucumber
Chopped Cherry Tomatoes
Sliced radishes
sliced yellow pepper
Some Pickled red onions
Could add some olives, and other condiments out of a jar e.g. roasted peppers, sundried tomatoes
Yogurt Dressing:
Fork together some Greek Yogurt, paprika, lemon juice and some freshly pureed garlic or garlic powder, salt and pepper.
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