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Roasted Chicken and Fruit Salad

Serves8
IngredientsPoultry, Vegetables, Nuts, Meat, Fruits
Day PartDinner, Lunch
Menu PartSalad
Cuisine TypeAmerican
Roasted Chicken and Fruit Salad

Delectable roasted fruit tops this warm chicken salad. Served on a bed of greens with a flavorful vinaigrette, this salad is satisfying and delicious.

Ingredients

1 5-6-lb. roasting chicken
1 lemon or orange
4 Asian pears
4 Granny Smith apples
Olive oil, as needed
8 strips of bacon, fried, crumbled
8 oz. blue cheese, crumbled
3 bunches scallions, sliced
4 stalks celery, sliced
8 oz. walnuts, chopped
Mixed greens, as needed
2 cups champagne-mustard vinaigrette
 

Steps

  1. Thoroughly rinse bird. Pat dry, rub with lemon, and season. Roast uncovered for approx. 2 hr. at 350° F. oven, occasionally basting with pan juices. Remove from oven; allow to rest at least 20 min.
  2. Carve bird, slicing meat with the skin on. Set aside.
  3. Spread walnuts on a sheet pan and roast at 350° F. 3-5 min., shaking pan once. Reserve.
  4. Wash, core, and quarter pears and apples. Brush lightly with olive oil, and roast at 350° F. until flesh turns golden.
  5. Atop a bed of greens, layer chicken, bacon, blue cheese, scallions, celery, and walnuts. Garnish with roasted apples and pears. Drizzle with vinaigrette.
     

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