Chicken Salad

Roasted Chicken & Bacon Salad

Perfect for lunch this chicken salad gives the art of the roast a re-work and turned into a salad, bound together in a creamy lemon dressing.
  • Prep

    20 Minutes

  • Cook time

    90 Minutes


  • 1.2 kg whole chicken
  • 1 lemon, halved
  • 2 sprigs thyme
  • 1 bulb garlic, cut in half horizontally
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground black pepper
  • 10 thyme leaves, chopped
  • juice of 2 lemons
  • 2 garlic cloves, crushed
  • 3 rashers streaky bacon
  • 3 tablespoons Hellmann's Real Mayonnaise
  • 1 stick celery, finely chopped
  • 1 tablespoon chopped flat parsley
  • 1 tablespoon chopped mint
  • 12 cherry tomatoes
  • 4 spring onions, finely chopped
  • 2 baby gem lettuces, leaves separated
  • 1 tablespoon toasted pine nuts


  1. Preheat oven to 200°C (180°C fan-forced). Place chicken in large roasting dish, stuffed with 2 halves of lemon, 2 sprigs of thyme and 2 halves of garlic bulb.

  2. Drizzle chicken with olive oil. Sprinkle over ground black pepper, chopped thyme leaves and half of the lemon juice and rub into the skin. Place in oven and roast for 1 hour.

  3. After 1 hour add the crushed garlic and streaky bacon to the dish. Spoon some of the chicken juices over the tomatoes.

  4. Roast for a further 30 minutes until the chicken is cooked through.

  5. Remove from oven. Place chicken on a plate. Set aside to cool. Remove bacon, place on a plate and set aside to cool.

  6. Remove skin from chicken and shred into bite-size pieces. Chop bacon into small pieces and set aside.

  7. Combined Hellmann's Real Mayonnaise and remaining lemon juice. Place celery, parsley, mint, cherry tomatoes, spring onions, lettuce and chicken into a large bowl. Pour over mayonnaise mixture, toss to coat. Sprinkle with pine nuts. Serve.