Green Spring Chicken and Salad

Serves 1
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Directions

  1. 1Finely chop chives and parsley.
  2. 2Finely chop chives and parsley.
  3. 3Finely chop chives and parsley.
  4. 4Add salt to the chopped herbs.
  5. 5Add salt to the chopped herbs.
  6. 6Add salt to the chopped herbs.
  7. 7Spatchcock the whole chicken by cutting along both sides of the backbone with kitchen shears and pressing down firmly to flatten it.
  8. 8Spatchcock the whole chicken by cutting along both sides of the backbone with kitchen shears and pressing down firmly to flatten it.
  9. 9Spatchcock the whole chicken by cutting along both sides of the backbone with kitchen shears and pressing down firmly to flatten it.
  10. 10Rub the herb mixture generously all over the chicken.
  11. 11Rub the herb mixture generously all over the chicken.
  12. 12Rub the herb mixture generously all over the chicken.
  13. 13Slice the leeks.
  14. 14Slice the leeks.
  15. 15Slice the leeks.
  16. 16Take out the peas from the snow peas and gather all peas.
  17. 17Take out the peas from the snow peas and gather all peas.
  18. 18Take out the peas from the snow peas and gather all peas.
  19. 19Break the tough ends off the asparagus and cut it into smaller pieces.
  20. 20Break the tough ends off the asparagus and cut it into smaller pieces.
  21. 21Break the tough ends off the asparagus and cut it into smaller pieces.
  22. 22Drizzle avocado oil into a pan and sear the leeks until browned.
  23. 23Drizzle avocado oil into a pan and sear the leeks until browned.
  24. 24Drizzle avocado oil into a pan and sear the leeks until browned.
  25. 25Season the leeks with salt.
  26. 26Season the leeks with salt.
  27. 27Season the leeks with salt.
  28. 28Add the snow peas, peas, and asparagus to the pan with a drizzle of avocado oil.
  29. 29Add the snow peas, peas, and asparagus to the pan with a drizzle of avocado oil.
  30. 30Add the snow peas, peas, and asparagus to the pan with a drizzle of avocado oil.
  31. 31Once cooked, transfer the roasted vegetables to a baking pan.
  32. 32Once cooked, transfer the roasted vegetables to a baking pan.
  33. 33Once cooked, transfer the roasted vegetables to a baking pan.
  34. 34Transfer the roasted vegetables to a bowl.
  35. 35Transfer the roasted vegetables to a bowl.
  36. 36Transfer the roasted vegetables to a bowl.
  37. 37Slice the seared leeks into smaller pieces and add them to the bowl with the other vegetables.
  38. 38Slice the seared leeks into smaller pieces and add them to the bowl with the other vegetables.
  39. 39Slice the seared leeks into smaller pieces and add them to the bowl with the other vegetables.
  40. 40Add arugula and basil to the bowl.
  41. 41Add arugula and basil to the bowl.
  42. 42Add arugula and basil to the bowl.
  43. 43Crumble feta cheese over the vegetables.
  44. 44Crumble feta cheese over the vegetables.
  45. 45Crumble feta cheese over the vegetables.
  46. 46Squeeze fresh lemon juice over the salad.
  47. 47Squeeze fresh lemon juice over the salad.
  48. 48Squeeze fresh lemon juice over the salad.
  49. 49Grind black pepper over the salad.
  50. 50Grind black pepper over the salad.
  51. 51Grind black pepper over the salad.
  52. 52Chop the pistachios.
  53. 53Chop the pistachios.
  54. 54Chop the pistachios.
  55. 55Add the chopped pistachios to the salad.
  56. 56Add the chopped pistachios to the salad.
  57. 57Add the chopped pistachios to the salad.
  58. 58Drizzle olive oil over the herb-rubbed chicken.
  59. 59Drizzle olive oil over the herb-rubbed chicken.
  60. 60Drizzle olive oil over the herb-rubbed chicken.
  61. 61Place Greek yogurt in a blender.
  62. 62Place Greek yogurt in a blender.
  63. 63Place Greek yogurt in a blender.
  64. 64Add mint, basil, and garlic cloves to the blender.
  65. 65Add mint, basil, and garlic cloves to the blender.
  66. 66Add mint, basil, and garlic cloves to the blender.
  67. 67Blend until smooth.
  68. 68Blend until smooth.
  69. 69Blend until smooth.
  70. 70Add cilantro, lemon juice, salt, and lime zest to the blender.
  71. 71Add cilantro, lemon juice, salt, and lime zest to the blender.
  72. 72Add cilantro, lemon juice, salt, and lime zest to the blender.
  73. 73Blend again until smooth to create the green sauce.
  74. 74Blend again until smooth to create the green sauce.
  75. 75Blend again until smooth to create the green sauce.
  76. 76Pour the green sauce over the chicken.
  77. 77Pour the green sauce over the chicken.
  78. 78Pour the green sauce over the chicken.
  79. 79Spread the sauce evenly over the chicken.
  80. 80Spread the sauce evenly over the chicken.
  81. 81Spread the sauce evenly over the chicken.
  82. 82Roast the chicken until cooked through and golden brown.
  83. 83Roast the chicken until cooked through and golden brown.
  84. 84Roast the chicken until cooked through and golden brown.
  85. 85Cut the chicken into pieces.
  86. 86Cut the chicken into pieces.
  87. 87Cut the chicken into pieces.
  88. 88Serve the chicken with a side of the green spring salad.
  89. 89Serve the chicken with a side of the green spring salad.
  90. 90Serve the chicken with a side of the green spring salad.

Ingredients

  • chives
  • chives
  • chives
  • parsley
  • parsley
  • parsley
  • kosher salt
  • kosher salt
  • kosher salt
  • 1 unit whole chicken
  • 1 unit whole chicken
  • 1 unit whole chicken
  • leeks
  • leeks
  • leeks
  • snow peas
  • snow peas
  • snow peas
  • peas
  • peas
  • peas
  • asparagus
  • asparagus
  • asparagus
  • avocado oil
  • avocado oil
  • avocado oil
  • arugula
  • arugula
  • arugula
  • basil
  • basil
  • basil
  • feta cheese
  • feta cheese
  • feta cheese
  • lemon
  • lemon
  • lemon
  • black pepper
  • black pepper
  • black pepper
  • pistachios
  • pistachios
  • pistachios
  • olive oil
  • olive oil
  • olive oil
  • greek yogurt
  • greek yogurt
  • greek yogurt
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • cilantro
  • cilantro
  • cilantro
  • lime
  • lime
  • lime

Equipment

knifecutting boardkitchen shearsbaking pantongsbowlsblendergrater

Tips

  • Roasting vegetables for a cold crisp salad is a great option for hot weather.
  • The green spring chicken should be cooked until its internal temperature reaches 165 hundreds of degrees Fahrenheit
Green Spring Chicken and Salad | Clip Recipe