Ingredients
Dressing
Method
1.Preheat oven to 180°C. Place chicken on rack in a baking dish. Brush with oil and season to taste.
2.Bake for 1 1/4 hours, until juices run clear when tested with a skewer. Cool slightly. Remove flesh and discard bones and skin. Set aside.
3.Place potatoes in a large saucepan of salted water. Bring to boil. Reduce heat and simmer for 15-20 minutes until tender. Drain well. Cut into 1cm thick slices. Keep warm.
4.In a small jug, whisk all dressing ingredients together. Season to taste. Set aside.
5.In a large serving bowl, combine chicken, potatoes, tomatoes, peas, rocket, onion and mint. Toss with Dressing. Serve salad warm or cold.
You can use a large barbecued chicken for this recipe. Add dressing to salad just before serving.
Note