Butterflied Chipotle Chicken and Cos Salad
Serves: 2
Time: 45 minutes
If you like things with a bit of a kick then you will totally dig this chicken. I have used up the remainder of the chipotle from last week but if you had a little trouble finding chipotle then you could substitute it with 2 teaspoons of smoked paprika and a touch of chilli powder instead.
Leftovers
Chicken is always great inside a lunch wrap so add a little cheese for a tasty chicken wrap.
Plan Ahead
Save yourself some time and marinate the chicken the day before or in the morning.
What you'll need
1.2 kg whole chicken preferably free range
3 tablespoons chipotle
3 sprigs of oregano
3 cloves of garlic
2 baby cos lettuce
1 red pepper
red cabbage
1 avocado
1/2 lime for garnish
1/2 lemon
1/2 bunch of coriander
From the Pantry
2 tablespoons of mayo
olive oil
sea salt flakes
cracked pepper
1/2 teaspoon paprika
Feeding Four?
Using the feeding for four shopping list would have given you an extra avocado and some baby new potatoes.
Optional Extras for Lunch
wraps
cheese
Prep and Cook
Preheat Oven to 200c
Marinate Chicken
Did you do this ahead of time?
Remove the packaging and sit your chicken upright with the breasts facing away from you.
Use a really sharp kitchen knife to cut down both sides of the backbone. Then pull the bone away.
Finely chop the oregano leaves and peel and finely chop the garlic.
Roughly chop up the chipotle chillies then combine with the sauce. Add the oregano and garlic with 2 tablespoons of olive oil and some salt and pepper and rub all over the chicken. Place in the fridge to marinate for at least 30 minutes or if you can overnight.
Cook Chicken
Line an oven tray with paper and lay the chicken down skin side up. Use your hands to gently flatten out the chicken then pile any remaining marinade over the top.
Roast in the oven for 45 minutes or until the juices run clear.
Once cooked right through remove from the oven and let it rest for 5-10 minutes.
Prep Salad
Cut the base off the cos lettuce and separate the leaves, removing any bad ones. Strain once clean.
Wash in cold water.
Roughly chop red cabbage and wash the excess colour off in a bowl with cold running water. Strain.
Cut the red pepper in half and remove the seeds. Slice each half in half again and then into thin strips.
Slice avocado in half and remove the stone. Peel the skin off and slice into large wedges.
Wash coriander in a bowl of cold water, flick off the excess water and pick nice long tips of coriander for garnish.
Make Dressing
Mix the mayo with paprika and juice from half a lemon, some salt and some fresh cracked pepper.
Plate it Pretty
Some salads look great tossed and others look better when you build them; tonight we are going to build up in layers.
Start by scattering some cos leaves around your serving platter. Then scatter around some red cabbage and red pepper, a few sprigs of coriander and then repeat the process.
Keep going until all the ingredients have been used.
When ready, top with the whole butterflied chicken and then dot the avocado around. Finish with a few more sprigs of coriander and drizzle over the dressing.
Garnish with some lime wedges and voila!
Enjoy!
Lunch tomorrow
There is plenty of chicken leftover for some tasty lunch wraps. Add cheese and any leftover dressing can be spread across the base, this is also a great way to use up any remaining red cabbage.