Roasted Chicken Salad With Radish & Toasted Walnuts
by Jose Gutierrez, Chef, River Oaks Restaurant, Memphis, Tennessee
- Roasted Chicken
- 1 whole Smart Chicken
- 2 tablespoons olive oil
- Salt and pepper
- 8 sprigs fresh thyme
- 5 cloves garlic, peeled
- 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
- 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.