Recipe ~ Warm Roast Chicken Salad

Roast Chicken Salad

Bill Granger’s book ‘Easy’ arrived recently (one of my many Amazon recipe book orders!). I’ve found this to be a good, as I’ve made a few things from it despite only having it a little while. and everything I’ve made has worked out (it looks like the pictures!) and tastes delicious (more importantly) – spiced chicken wraps (p. 25), hoisin marinated salmon (p. 35), warm potato salad with salmon & creme fraiche (p. 156) – on my list is the hot marshmallow fudge sundae (p. 246) – whats not to love about that! If you want to know more about Bill Granger, check out his website:

Bill Granger Recipe

One of the recipes is a ‘Roast Chicken Salead + Chive Mayonnaise’. I cheated a little, bought a cooked chicken in the supermarket to use for this as was making it for lunch and didn’t have a lot of time to be roasting chicken at 11am. This would also be an ideal dish for a supper where you have the time to cook the chicken or also for roast chicken leftovers!Roast Chicken

So while this is based on the recipe in Bill Granger’s Easy – on p. 19 – I’ve tweaked it and added to it… hope you enjoy!

This is the original recipe which serves 4-6 people:

  • 1kg bonless chicken thighs, skin on
  • 1 lemon, halved
  • 1/2 ciabatta, torn into chunks
  • 2 tablespoons olive oilBacon & Courgette
  • 4 eggs
  • 1 small iceberg lettuce cut into wedges
  • handful celery leaves
  • 3 celery sticks, cut into 5cm long batons
  • finely chopped chives, to serve

Chive Mayonnaise

  • 2 egg yolks
  • 1 tablespoon lemon juiceGarlic & Chive Mayo
  • 250ml light flavoured oil
  • 2 tablespoons finely chopped chives

I replaced the chicken thighs with a cooked roast chicken (for convenience!). I also had little gem lettuce instead of iceberg.

And I added:

  • Bacon lardons
  • Courgette, sliced into thin matchsticks
  • Cherry Tomatoes, halfed
  • Spring Onions, chopped

If following the original recipe – cook the chicken thighs as follows: Preheat oven to 220 degrees / gas mark 7. Place the chicken on an oven tray lined with baking paper, squeeze lemon juice over the top and season with salt & pepper. Roast for 35-45 minutes until the skin is golden.

I had my cooked chicken so just placed it in the oven at a very low heat to keep it warm while washing, chopping and cooking the other ingredients.

Bring a small saucepan of water to a simmer over a high heat, add the eggs, reduce hear and simmer gently for around 5-6 minutes. Drain and plunge into cold water.

While the eggs were boiling, I fried the bacon lardons with the courgette matchsticks. Once cooked place them in a bowl and add the bread to the frying pan to ‘toast’ in some olive oil until golden all over.

Then you assemble… toss all the salad ingredients together, top with the chicken and the soft boiled eggs and the mayo on the side. Sprinkle with chopped chives and ground black pepper.

Roast Chicken Salad Close

For the chive mayonnaise I added some garlic also to this, in a blender blend the egg yolks, garlic, pinch of salt and lemon juice, until well combined. Slowly add the oil, 1 tablespoon at a time until its thick and creamy. Stir through the chives.

This isn’t really a recipe that needs to be followed exactly – add / take away according to your own preferences and what you like. Things don’t need to be measured out as such, or carefully sized. It takes a bit of effort to pull it all together but absolutely worth it!