Slow Roasted Butter Chicken Salad

Ingredients:

1.8 oz Westgold butter, softened
3.3 lb whole chicken
2 handfuls fresh herb sprigs
Salt and pepper

Salad:
2 baby cos or 1 large iceberg lettuce
1 red witloof
1 green witloof
1 avocado
1 punnet strawberries

Vinaigrette:
1 punnet strawberries
1 teaspoon smoked paprika
1 teaspoon lemon juice
2-3 teaspoon honey
1 teaspoon mild mustard
¼ cup oil (canola or olive)
Salt and pepper

Method:

Chicken:
Preheat oven to 390 deg F. Dry chicken with paper towels and spread the outside of chicken with 2/3 of the butter and put the rest of the butter inside the chicken cavity. Lay the herb sprigs over and inside the chicken and season with salt and pepper. Put the chicken inside an oven bag and tie with string. Place in a roasting dish and roast until skin is lightly browned. Reduce the heat to 320 deg F and cook for 1 ½ hours. Remove from oven and leave to cool in the bag.

Vinaigrette:
Hull (remove the green leafy top) the strawberries and put in blender. Add the paprika, lemon juice, honey and mustard and puree until smooth. Slowly add the oil. Season and set aside.

To assemble the salad:
Wash the lettuce, drain and cut into wedges and arrange on large platter. Rinse the witlof and remove any damaged leaves. Break off the individual leaves and add to the lettuce. Remove the chicken from the oven bag, discard the herbs. Pull or cut the chicken off the bone and either slice or tear up and arrange on the salad leaves. Peel and cut the avocado into chunks and quarter the strawberries. Sprinkle over the chicken and salad leaves. Just before serving, spoon over some of the vinaigrette and pour the rest of the vinaigrette into a serving bowl. Serve immediately.