Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
40 Mins
Serves 4

How to Make It

Step 1

Preheat oven to 450°. Using kitchen shears, cut out backbone and neck from chicken and press firmly on chicken to flatten. Set chicken, skin side up, on a rimmed baking sheet and brush with 1 tbsp. oil; sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper. Bake until no longer pink in the center, about 30 minutes.

Step 2

Whisk together 1/4 cup oil, the lemon zest and juice, garlic, sugar, and remaining 1/4 tsp. each salt and pepper in a bowl.

Step 3

Gently toss remaining ingredients in another bowl to combine.

Step 4

Quarter chicken. Put salad on plates, top with chicken, and then dressing.

Step 5

*If your grocery store doesn't sell small chickens, use a larger one and bake longer. Also, you can ask a butcher to remove the backbone and neck, or buy a quartered chicken.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

NiaGonzales1's Review

August 12, 2013
Made this for dinner tonight and liked that it was quick and easy to make. I substituted chicken breast instead of a whole chicken. We found the salad to be overly pickle tasting (we think due to the dill and lemon) I would recommend halving the portions and tasting before mixing into salad. Also I added feta cheese after I mixed the salad to prevent it from getting mushy... Overall, pretty good will make changes for next time.

KristinRT's Review

May 27, 2010
Simple and delicious. So fresh!