![](https://www.wholelifechallenge.com/wp-content/uploads/2015/09/RosemaryChicken.jpg)
This roasted garlic rosemary lemon chicken salad is a mouthful to say, but intensely enjoyable to eat. This is a very easy meal to prepare, and the result is elegant in presentation with great flavor. My version of this lemon chicken salad was inspired by a recipe from the eBook The Badass Brunch Menu.
Pro-tip: for the easiest prep, chop your veggies the night prior and start your chicken cooking in the slow cooker in the morning.
![Roasted Garlic Rosemary Lemon Chicken Salad](https://www.wholelifechallenge.com/wp-content/uploads/2015/09/lemon-chicken-salad-206x220.jpg)
Roasted Garlic Rosemary Lemon Chicken Salad
For the easiest prep, chop your veggies the night prior, and start your chicken cooking first thing in the morning.
Ingredients
- 4-5 pound organic grass-fed whole chicken
- 1 head garlic
- 2 lemons
- Bunch organic fresh rosemary
- Bunch organic dandelion (or preferred greens)
- 1 onion
- 1 egg yolk
- 3 stalks celery
- 1 medium organic Fuji apple
- 3/4 cup coconut or avocado oil
- 1/4 tsp mustard
- 1 tsp white vinegar
- Extra virgin olive oil
- Ghee
- Pink Himalayan sea salt
- Fresh ground pepper
Instructions
Step 1: Roast Garlic
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Turn oven on to 375 degrees Fahrenheit.
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Chop off the top end of the garlic to make it flat. (It is okay to expose the garlic.)
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Grab oven safe dish and coat with coconut oil.
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Rub garlic around in oil and set on dish.
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Place in oven for 30 minutes or until golden color.
Step 2: Prepare the Chicken
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Clean chicken and pat dry.
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Fill cavity with fresh rosemary sprigs and lemon slices.
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Chop onion.
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Add 1 tablespoon of ghee, rosemary sprigs, and half of the roasted garlic to the bottom of slow cooker.
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Add salt and pepper to taste.
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Place chicken on top of the slow cooker bottom mixture.
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Add fresh rosemary sprig and lemon slices to the top of the chicken.
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Turn slow-cooker on for 6 hours.
Step 3: Complete the Chicken Salad
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Chop onions and celery, and refrigerate until needed.
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Make mayonnaise (see below).
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Remove chicken, discarding lemon and rosemary.
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When chicken is cool begin to hand shred meat.
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Add mayonnaise, celery, and onion mixture to shredded chicken.
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Add desired amount of salt and pepper, and mix.
Side Prep: Mayonnaise
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Add all ingredients together except oil and whisk.
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Very slowly add oil using a hand mixer to blend and whip.
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You will begin to see mayonnaise forming. Continue to slowly add oil and whip until desired consistency.
Presentation:
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Place dandelion greens on plate.
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Drizzle with olive oil and put scoop of chicken salad on top (centered in a nice mound).
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Slice apple and plate it with the salad. Enjoy!