‘Green Goddess’ oven roasted chicken salad
- 2 chicken supremes (wing-on, skin-on)
- 1 courgette (sliced into ribbons)
- 200 grams frozen peas
- 1 shallot
- 1 garlic clove
- a handful of fine green beans
- 2 soft boiled eggs
- 1 bag of watercress
- 10 new potatoes
- 1 handful of fresh basil
- a few sprigs of fresh thyme
- generous handful of spinach
- a little puréed garlic to taste
- olive oil
Make the dressing first:
blend all the ingredients together and add olive oil slowly to achieve desired consistency – I prefer a thick dressing. Set aside.Cook your eggs in boiling water until soft boiled. Once cooked, plunge into cold water to cool, then peel and set aside.
Pan fry the chicken supremes until skin is golden and transfer to the oven for 15 minutes at 180°C/gas mark 4.
Bring the new potatoes to the boil in a pan from cold and let them simmer for 10 mins to par boil. Transfer the drained potatoes to a roasting pan, drizzle with olive oil, salt and pepper, and roast at 200°C/gas mark 6 for 30 minutes, turning occasionally. Once done, slice them.
In a shallow pan, sweat off the finely chopped garlic and shallot over a gentle heat. Add the peas, green beans, and ribboned courgette with a generous dollop of the dressing mix.
Cook until the beans start to feel soft. Remove from heat. Add the cooled, cooked greens to the watercress in a serving bowl.
Layer the roasted potatoes and chicken onto the salad and finish with the runny soft-boiled egg, sliced in half, and a few spots of the dressing.