Web-exclusive: Roast Lemon Chicken, Nashi and Avocado Salad |
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This can be made with leftover roast chicken but I like to use chicken thigh fillets – they’re really tasty and have a great texture. The chicken can be cooked a day ahead.
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8 boneless chicken thighs (or use whole legs and drumsticks and remove the bone once cooked)
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4 cloves garlic, coarsely chopped
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1 tablespoon fresh rosemary leaves, or use thyme or oregano to taste
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2 juicy lemons, zest and juice
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1 small red onion, thinly sliced
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1 small bunch flat-leaf parsley, leaves picked off
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2 tablespoons avocado oil
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2 nashi pears, cored and thinly sliced
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1½ cups peas, cooked and refreshed
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2 avocados, flesh cut into large chunks
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¼ cup toasted pumpkin or sunflower seeds, or a mixture of both
Preheat oven to 180°C. Line a roasting dish with baking paper and place in the chicken thighs, garlic and rosemary. Grate over 1 teaspoon zest from the lemons and season with salt and pepper. Toss all together and roast until chicken is cooked, around 20-25 minutes.
Leave to cool then cut chicken thighs into 5-6 slices each. Place in a bowl, add juice from the lemons, red onion, parsley and avocado oil and toss all together. Add nashi pears, peas, avocados and toasted seeds and gently toss to combine. Serves 4 for lunch
Story: Peter Gordon
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