It’s difficult to see what’s in it… because everything (apart from the chicken and feta) has been through my food processor and finely chopped into a chopped salad.
- Red and orange pepper
- Flat-leaf parsley
- Whole chicken
Start by roasting the chicken in the oven for an hour on 180 degrees – remember to turn the chicken after half an hour.
While the chicken is roasting away start to chop the veggies one by one.
If you don’t have a food processor or another electronic machine that can chop, you can just chop the veggies by hand. Obviously it won’t be as finely chopped, which is what I really like about using a food processor.
After chopping all the veggies mix them together in a bowl and add feta crumble and pulled pieces of chicken from the whole roasted chicken after it has cooled off.
Finish the dish with a homemade vinegrette. I used freshly squeezed lemon, olive oil, white balsamico vinegar, mustard, honey, salt and pepper.
Bon appetit! 🙂