Taste the Air-Chilled Difference®

Roasted Chicken Salad With Radish & Toasted Walnuts

by , Chef, River Oaks Restaurant, Memphis, Tennessee

Roasted Chicken Salad With Radish & Toasted Walnuts

Serves 4 to 6

    • Roasted Chicken
    • 1 whole Smart Chicken
    • 2 tablespoons olive oil
    • Salt and pepper
    • 8 sprigs fresh thyme
    • 5 cloves garlic, peeled
    • Salad
    • 3 cups mixed greens
    • 3 thinly sliced watermelon radishes
    • 1 thinly sliced cucumber
    • 2 cupsharicot verts (French green beans), blanched then transferred to ice bath to preserve color
    • 1/3 cup toasted, chopped walnuts
    • Dressing
    • 2 tablespoons red wine vinegar
    • 4 tablespoons olive oil
    • Salt to taste

    Preheat oven to 350°F.

    Rub chicken with olive oil and sprinkle with salt and pepper. Place garlic and herbs inside the cavity of the chicken.

    Place chicken in a roasting pan and roast for 1½ hours. Let cool and remove chicken from the bones.

    Whisk together all the dressing ingredients.

    To serve, toss chicken, salad ingredients and dressing in a bowl and serve. If packing for lunch, mix together chicken and salad ingredients and take dressing in a separate container. Dress salad when ready to enjoy.