Chicken

Butterflied chicken with anchovy and pecorino dressing

Name: Easy chicken salad recipe
Yield: 4
Ingredients: 2 tbs finely chopped flat-leaf parsley; 2 tbs finely chopped dill, plus extra to serve; 2 garlic cloves, crushed; 1 tsp ground cumin; 1/2 cup (125ml) extra virgin olive oil; 1.4kg chicken, butterflied; 3 cos baby lettuces, trimmed, halved; 2 eschalots, thinly sliced; 1/2 cup (80g) roasted whole almonds, chopped; 8 anchovy fillets in oil, drained, finely chopped; 1 cup (80g) pecorino, finely grated, plus extra to serve; Juice of 1/2 lemon; 2/3 cup (160ml) lemon olive oil

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https://healthimprovements.info/recipes/easy-chicken-salad-recipe/u2j0q4l4 — Butterflied chicken with anchovy and pecorino dressing

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by Helena Moursellas

Oct 01, 2019

A light, fresh salad perfect for making when working from home.

2 tbs finely chopped flat-leaf parsley
2 tbs finely chopped dill, plus extra to serve
2 garlic cloves, crushed
1 tsp ground cumin
1/2 cup (125ml) extra virgin olive oil
1.4kg chicken, butterflied
3 cos baby lettuces, trimmed, halved
2 eschalots, thinly sliced
1/2 cup (80g) roasted whole almonds, chopped

Anchovy and pecorino dressing

8 anchovy fillets in oil, drained, finely chopped
1 cup (80g) pecorino, finely grated, plus extra to serve
Juice of 1/2 lemon
2/3 cup (160ml) lemon olive oil

Method

1.

Preheat oven to 220°C. Grease a large oven tray and line with baking paper. Place the herbs, garlic, cumin and olive oil in a large bowl. Season to taste and stir to combine. Place the chicken in the bowl and rub the marinade all over the chicken.
2.

Place chicken, skin-side up, on prepared tray and roast for 35-40 minutes until golden and cooked through. Reserve any cooking juices from the chicken and place in a small bowl. Transfer chicken to a wire rack to rest, covered loosely with foil, for 15 minutes
3.

For the anchovy and pecorino dressing, place all the ingredients in a blender and blitz to combine. Add reserved cooking juices to the dressing, season to taste and stir to combine.
4.

Chop chicken into desired portion sizes. Place lettuce on a large serving tray and top with chicken pieces. Scatter over the eschalot and almond and drizzle over dressing. Scatter over extra pecorino, to serve.