Saffron and Herb Chicken Salad
A fragrant and fresh salad, inspired by Mr Ottolenghi, that will turn the humble roast chicken into a moist and delicious, colourful summer lunch
Serves 4 generously
- 1 large orange
- 2 1/2 tbsp honey (I used Honeys of Henley)
- 1/2 tsp saffron threads
- 1 tbsp white wine vinegar
- 4 chicken breasts (use the best you can afford, it makes a difference, organic and free-range)
- 4 tbsp olive oil
- 2 small fennel bulbs, thinly sliced (I used a mandolin, deadly, but ideal for this)
- 15g picked coriander leaves
- 15g picked basil leaves, torn
- 15 picked mint leaves, torn
- 2 tbsp lemon juice
- 1 red chilli, thinly sliced
- 1 garlic clove, crushed
- salt and black pepper
Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
- Cut the top and bottom off the orange.
- Cut down into 4 slices then cut each of these slices across in half.
- Put the wedges into a small saucepan with the honey, saffron, vinegar and enough water to cover them.
- Bring to the boil and simmer gently for about an hour.
- After this time you should be left with a beautiful dark orange thick syrup.
- You can use a stick blender or food processor to blitz the oranges and their juice. What you are looking for is a loose paste consistency.
- Place you chicken in a bowl and pour over a couple of tablespoons of olive oil, then season with pepper and salt.
- If you have a griddle pan use this to get those cheffy sear marks, if not just use your frying pan to get some nice colour on the breasts.
- Transfer to a roasting tin and place in the oven for 15–20 minutes, or until just cooked.
- Place all the ingredients into a large bowl or plate.
- When the chicken has cooled a little either tear it with your hands or slice into bite-sized chunks.
- Add this to your serving vessel and pour over about half of your sauce.
- Mix together well.
- You may want to add little more olive oil and lemon.