Portuguese chicken, peach and feta salad

Recipes / Salads

Celebrate the flavours of summer with this impressive Portuguese chicken, peach & feta salad, perfect for entertaining.

Recipe «Portuguese chicken, peach and feta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1.8kg Coles RSPCA approved whole chicken, 1/4 cup extra virgin olive oil, 2 cloves garlic, crushed, 1 lemon, juiced, 1/4 cup portuguese chicken seasoning , 1 tbsp dried oregano leaves, Spray olive oil, 4 yellow peaches , halved, seeds removed, cut into wedges , 120g Coles mesclun mix or mixed salad packet, 100g feta, crumbled, 1 red onion, thinly sliced, 350g tomato medley, halved, 1/3 cup small mint leaves, to garnish, 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp Coles honey.

Ingredients:

  • 1.8kg Coles RSPCA approved whole chicken 
  • 1/4 cup extra virgin olive oil 
  • 2 cloves garlic, crushed 
  • 1 lemon, juiced 
  • 1/4 cup portuguese chicken seasoning 
  • 1 tbsp dried oregano leaves 
  • Spray olive oil 
  • 4 yellow peaches , halved, seeds removed, cut into wedges 
  • 120g Coles mesclun mix or mixed salad packet 
  • 100g feta, crumbled 
  • 1 red onion, thinly sliced 
  • 350g tomato medley, halved 
  • 1/3 cup small mint leaves, to garnish 
  • 1/4 cup extra virgin olive oil 
  • 2 tbsp balsamic vinegar 
  • 1 tsp Coles honey 

Instructions

  1. Place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut down both sides of backbone and remove. Turn and press to flatten. Tuck wings under.
  2. Use a sharp knife to score the chicken skin and flesh. Place in a large glass dish.
  3. Combine oil, garlic, lemon juice, seasoning and oregano in a small bowl. Season. Pour over chicken and turn to coat. Cover and refrigerate for 1 hour.
  4. Meanwhile, spray peach wedges lightly with oil. Heat a large chargrill pan on medium. Cook peaches for 2-3 minutes each side or until lightly charred. Set aside.
  5. Preheat oven to 200C or 180C fan-forced. Heat a lightly greased, large barbecue grill or chargrill on medium-high. Cook chicken, skin-side down, turning once and basting with any remaining marinade, for 20 minutes. Transfer to a large baking tray and bake, skin-side up, for 15-20 minutes or until cooked through. Rest for 20 minutes. Cut into pieces and thinly slice, removing any bones.
  6. Gently toss salad leaves, peaches, feta, red onion and tomato in a large bowl.
  7. To make the dressing, combine the oil, vinegar, and honey in a small bowl. Season. Drizzle over the salad.
  8. Divide salad among plates. Top with sliced chicken and garnish with mint leaves.