By: Justin Butts and Kayla Butts Photos by: Rachel Benavides
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This roasted chicken recipe is as simple as it gets, and the leftovers make for a delicious chicken salad. Per usual, extraordinary food starts with quality ingredients. Below you’ll find our take on easy (and delicious) roast chicken salad – the perfect summer food!
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Easiest RoastbrChicken Recipe
Inactive Prep Time: 15 minutesbrActive Prep Time: 2 minutes
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Cook Time: Approximately 1 hour, 30brminutesbr
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Ingredients:
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3-6 lb whole chicken (preferably pastured)br2 tbsp olive oilbr
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Sea salt and cracked pepperbr
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Directions:br
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Place your oven rack in the second to bottom position. Place a broiler pan in the oven.brPreheat the oven to 375°F.
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Pat chicken dry with paper towels. Brush skinbrwith olive oil and season liberally with salt andbrpepper.br
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Once oven is preheated, place chicken breastbrside up on broiler pan. Cook for 30 minutes.brRotate chicken 180° so that back is facing upbrand cook an additional 30 minutes. Rotatebrchicken another 180° so that it is breast side upbragain. Cook 10-30 minutes, until the temperature of the thigh meat next to the bone registersbr175°F – 180°F.br
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Let chicken rest for 10 minutes prior to servingbrto allow juices to redistribute.
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Homemade Chicken Salad with Grapes & Pecans
Cook time: 5 minutesbrPrep time: 25 minutes
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Ingredients:br
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1/2 cup pecans, chopped
br1/8 cup sun flower seeds, shelled
White and dark meat of one whole roastedbrchicken, shredded or cubed
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One small bunch grapes (about 10-15), halvedbr1/4 cup fresh parsley, chopped
br1/8 cup fresh mint, chopped
br1 bunch chives (about one ounce), choppedbr1/2 cup plain Greek yogurtbr
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1/2 cup mayonnaise (recommend Duke’sbrbrand)br
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1 tsp Dijon mustard
br1 tbsp g preserves
br2 tsp honey
br1 tsp poppy seeds
brSea salt and cracked pepper to tastebr
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Directions:
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Arrange seeds and pecans in a single layer onbra baking sheet. Broil on low for approximately 5brminutes, stirring frequently. Remove from heatbrand cool until room temperature.br
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Combine chicken, grapes, pecans, seeds, and herbs in a large bowl. In a separate bowl,brcombine remaining ingredients and stir untilbrwell incorporated. Add yogurt/mayonnaisebrmixture to chicken mixture and combine well.brEnjoy your chicken salad between toastedbrwheat bread, atop a green salad, or stuffed intobra fresh avocado.
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Thai Chicken Salad
Prep time: 15 minutes
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Ingredients:br
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3/4 cup plain Greek yogurtbr
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1/4 cup mayonnaise (recommend Duke’sbrbrand)br
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2 tsp Srirachabr
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1 stalk lemongrass (about 2-3” long), with outerbrcovering removedbr
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Splash mirinbr
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White and dark meat of one whole roastedbrchicken, shredded or cubedbr
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1/2 cup red cabbage, julienned
br1/4 cup fresh basil (preferably Thai), choppedbr2 tsp sesame seeds
brSea salt and cracked pepper
brBean sprouts (optional)br
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Directions:br
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In a medium bowl, combine yogurt, mayonnaise, Sriracha, lemongrass, and mirin. Mixbrwell, occasionally bruising the lemongrass withbryour whisk to release its flavor. Set aside.br
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In a large bowl, combine remaining ingredientsbrand stir until incorporated. Remove lemongrassbrstalk from reserved yogurt mixture, and add to chicken. Stir well. Enjoy on a large leaf ofbrlettuce with a slice of avocado.
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