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Summer Roasted Chicken Salad with Almond Honey Mustard Dressing

Summer Roasted Chicken Salad with Almond Honey Mustard Dressing


  For the Chicken
3 tablespoons canola oil
1 large yellow onion, cut in half
5 to 6 pound roasting chicken
  Salt and pepper to taste
1 large bunch fresh thyme
1 large lemon, halved
1 head garlic, cut in half crosswise, excess paper skin removed
  For the Salad
6 cups butter lettuce, rinsed and chopped
3 cups seedless red grapes, rinsed and halved
2 cup fresh blueberries, rinsed
1 cup feta cheese, or cheese of choice
1 cup almond slices
  For the Dressing
1/2 cup almond butter
1/4 cup olive oil
5-1/2 tablespoons freshly squeezed orange juice
2-1/2 tablespoons stoneground mustard
2 tablespoons honey
2 teaspoons garlic, or to taste
  Salt and pepper to taste
1/2 cup water, or enough to make desired consistency

Cooking Instructions

Preheat oven to 425 F. Spread 2 tablespoons oil in bottom of roasting pan. Place onion in the bottom of the pan.

Remove the chicken giblets and neck if present from the chicken cavity. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and the cut head of garlic. Rub the outside of the chicken with the remaining oil and season with salt and pepper. Tie the legs together with kitchen string, and tuck the wings under the body of the chicken. Place on top of onions in the prepared roasting pan.

Roast chicken 1 to 1-1/2 hours or until the thickest part of the breast registers 165 F and the thickest part of the thigh registers between 165 and 175, when a probe thermometer is inserted.

Remove chicken from oven and set aside to cool. Once the chicken is cool enough to handle, debone the chicken. Cut the chicken into bite sized pieces. Refrigerate to chill until ready to build salads. Note: a 6-lb raw whole chicken will yield approximately 6-1/2 to 8 cups cooked, diced chicken.

Cut and prep all of the salad ingredients. Divide the salad greens between 4 large salad bowls, about 1-1/2 cups of greens apiece. Top greens with 3/4 cup halved grapes, 1/2 cup blueberries, 1/4 cup feta cheese, and 1/4 cup almond slices. Top with 1-1/2 to 2 cups roasted chicken. Refrigerate to chill, while making dressing.

In a blender, food processor, or using an immersion blender, blend together almond butter, olive oil, orange juice, mustard, honey, garlic, and salt and pepper. Slowly add water until the dressing reaches the desired consistency. Add dressing to salads just before serving. Makes 4 generous salads.

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