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Portuguese chicken, peach and feta salad

  • 0:25 Prep
  • 0:45 Cook
  • 4 Servings

Ingredients

  • 1.8kg Coles RSPCA approved whole chicken
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 lemon, juiced
  • 1/4 cup portuguese chicken seasoning
  • 1 tablespoon dried oregano leaves
  • Spray olive oil
  • 4 yellow peaches (ripe and firm), halved, seeds removed, cut into wedges
  • 120g Coles mesclun mix or mixed salad packet
  • 100g feta, crumbled
  • 1 red onion, thinly sliced
  • 350g tomato medley, halved
  • 1/3 cup small mint leaves, to garnish
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon Coles honey

Method

  • 1
    Place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut down both sides of backbone and remove. Turn and press to flatten. Tuck wings under.
  • 2
    Use a sharp knife to score the chicken skin and flesh. Place in a large glass dish.
  • 3
    Combine oil, garlic, lemon juice, seasoning and oregano in a small bowl. Season. Pour over chicken and turn to coat. Cover and refrigerate for 1 hour.
  • 4
    Meanwhile, spray peach wedges lightly with oil. Heat a large chargrill pan on medium. Cook peaches for 2-3 minutes each side or until lightly charred. Set aside.
  • 5
    Preheat oven to 200C or 180C fan-forced. Heat a lightly greased, large barbecue grill or chargrill on medium-high. Cook chicken, skin-side down, turning once and basting with any remaining marinade, for 20 minutes. Transfer to a large baking tray and bake, skin-side up, for 15-20 minutes or until cooked through. Rest for 20 minutes. Cut into pieces and thinly slice, removing any bones.
  • 6
    Gently toss salad leaves, peaches, feta, red onion and tomato in a large bowl.
  • 7
    To make the dressing, combine the oil, vinegar, and honey in a small bowl. Season. Drizzle over the salad.
  • 8
    Divide salad among plates. Top with sliced chicken and garnish with mint leaves.

Source: taste.com.au

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