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Delicious Roasted Chicken Salad with Goats Curd And Nuts

Delicious Roasted Chicken Salad with Goats Curd And Nuts
Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

Sep 15, 2021

Delicious Roasted Chicken Salad with Goats Curd, hazelnuts and honey – makes a perfect meal for entertaining guests with style.

Serves 3

INGREDIENTS 

1 x Free range chicken breast, skin on 200g (wing bone out)

Pickled radish:
1 x bunch of pink radish
0.5ltr water
15g x Sugar
0.25lt White vinegar

Baby beetroot:
1 x bunch baby beets
0.5 lt water
15g sugar
15g salt
0.25lt white vinegar

Salted rhubarb:
1 x stalk rhubarb
30g x sugar
30g x salt

Lemon,honey dressing:
70ml extra virgin olive oil
35ml Lemon juice
30ml honey

Garnish:
1 x orange
15g x hazelnuts
15g x goats curd (per salad)
Edible flowers – violettas or pansy’s
Micro watercress shoots

METHOD

For The Chicken
1 Seal the chicken breast skin side down first for a few minutes then turn over and seal on the otherside, remove from pan and place on tray and put into the oven on 180 degree’s for around 12-15mins until cooked through. Remove from oven and cool.

2 Once cool slice the chicken breast into 12 thin slices. (4 slices per plate)

Pickled radish
1 Place water, sugar and vinegar in a pan and bring to the boil.

2 Trim the radishes, leaving no more than 1cm stalk and wash well removing any dirt, then turn down to a simmer and cook the radishes through. 20-30mins, until they are just cooked.

3 Remove from the liquid and then cool, after cooling cut in 1/4’s

Baby beetroot
1 Place water, sugar and vinegar in a pan and bring to the boil.

2 Trim the baby beets leaving no more than 1cm stalk and wash well, place in the liquid and turn down to a simmer and cook the beets through until just cooked. Cool in the liquid then peel and cut into 1/4’s.

Lemon, honey dressing
1 Combine the honey and lemon juice together, then add the oil very slowly continuously whisking.

Salted rhubarb
1 Slice rhubarb very thinly across the stalk width, rub the salt and sugar mix in with the rhubarb slices.

Garnish
1 Peel orange with a knife and then take the segments out 1 by 1 with a paring knife (1 segment per salad).
2 Roast hazelnuts in the oven for 5 mins, then roughly chopped.

For the Salad
1 Plate the chicken salad as per image above. – Goats curd on bottom of plate, slices of chicken on top of that, 2 x pieces of radish, rhubarb, baby beets neatly placed. 1 orange segment on top of the chicken, hazelnuts sprinkled and flower petals x 3 to 4 placed on dish and 2 to 3 shoots of micro watercress.

The Carousel thanks MV Epicure for this recipe.

ABOUT THE AUTHOR

By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

Robyn Foyster is the owner and publisher of the lifestyle websites TheCarousel.com, GameChangers.com.au and WomenLoveTech.com.

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