I've been trying to make yummy chicken salad all season. Thighs and breasts have been grilled and fried, some marinaded and some sauced up at the last. Different leaves tossed in different dressings with different herbs, spices and salad things. I've never got it smack- perfect.
Until today, I think. Because simplicity is key. And I think that maybe a chicken is happier when its whole than when its been hacked apart. What is it that they always say on free- range and organic advertising? A happy chicken is a tasty chicken.
Roast Poussin salad
A very lovely lunch for two- Double up and use a grown- up poussin if you like
- 1 poussin ( baby chicky) Free range now for sale at Fruit and Veg City at reasonable prices
- 15ml olive oil, or erm.. truffle oil. (I'll explain later)
