Warm Winter Chicken Salad with French Dressing
By MorrisonsWarm up with this comforting and flavour-packed chicken salad. Perfect for a chilly day, this dish combines tender chicken with a tangy French dressing for a delicious meal.Time and servings
Ingredients
12 total- 1 tsp of white wine vinegar
- 1 clove of garlic, crushed
- 1 tsp of dijon mustard
- 150 g of baby carrots
- 3 cooked beetroot, cut into wedges
- 3 tbsp of extra virgin olive oil
- 1 lemon, roasted, juice only
- 1 lemon, halved
- 250 g of baby potatoes
- 2 tbsp of rapeseed or olive oil
- 3 chicken legs
- 100 g of kale, shredded
Method
8 stepsStep 1
Preheat the oven to 180c/160fan, gas mark 4/ 356F. Place the chicken in a baking dish with the lemon halves. Drizzle with 1 tbsp oil and season with salt and pepper.
Step 2
Place the carrot, potatoes and beetroot in another tray with 1 tbsp oil and salt and pepper. Bake both in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables have softened and golden.
Step 3
Remove chicken from the oven. Allow the chicken to cool slightly.
Step 4
Add the kale straight into a vegetable pan and toss through while still hot.
Step 5
Shred the chicken off the bone with two forks and set aside.
Step 6
Prepare the dressing by squeezing the juice from the roasted lemon and whisk together with 1 tsp of chicken roasting juices, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 1 crushed garlic clove, 3 tbsp extra virgin olive oil and some salt and pepper. Taste to check the seasoning.
Step 7
While the vegetables are still in their tray, add the shredded chicken and pour over the dressing. Toss well together.
Step 8
Serve immediately while still warm.