Summer Roast Chicken Salad
4 skin-on chicken thighs
2 tsp olive oil
6 rashers streaky bacon
1 tbs maple syrup
1 corn cob, husks & silks removed
80g mixed lettuce leaves
150g cherry tomatoes, halved
olive oil
sea salt & black pepper
Dressing
2 tbs mayonnaise
1 tsp Dijon mustard
2 tsp maple syrup
1 tbs lemon juice
1 tbs olive oil
Preheat oven to 180°C Fan Assist.
Toss chicken with 1 tablespoon of oil and season with salt and pepper. Place onto a baking tray and roast on the middle shelf for 50 minutes until the skin is golden and crisp. At the same time, place bacon onto a tray lined with baking paper and brush with maple syrup. Bake for 8-10 minutes until crisp. Set aside to cool.
Meanwhile, heat a non-stick grill or frypan over medium-high heat. Brush corn with oil and grill, turning occasionally, for 10 minutes until charred and cooked. Transfer to a board and cut corn off cob.
Whisk all ingredients together for dressing and season with salt and pepper.
Arrange lettuce onto a serving platter and scatter with tomatoes and corn. Remove chicken from bones, thickly slice and arrange chicken over salad. Spoon over dressing and top with maple bacon. Season and serve.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
