Roast chicken and avocado salad

Thumbnail of roast chicken and avocado salad. Gary Lum.

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Wednesday tea

Photograph of Roast chicken and avocado salad. Gary Lum
Roast chicken and avocado salad

It’s hump day. The middle of the week. I woke up at midnight and had trouble getting back to sleep. I’m tired and all I want to do is cook something that is easy to make and delicious to eat.

One of my favourite Tweeps, viz., Rachael, loves Hump Day.

Ingredients

  • Chicken thigh
  • Salad leaves
  • Avocado
  • Lemon zest
  • Lemon juice
  • Olive oil

Instructions

  • On hump day eve, unwrap a piece of chicken and season the skin with some iodised salt. Put it back in the refrigerator uncovered. This is called “dry brining” and will ensure the skin is dry when it cooks in the oven and the skin will be crispy.
  • Turn on the toaster oven and turn up the heat to as high as it will go.
  • Place a rack on a baking tray.
  • Insert a meat thermometer into the chicken thigh so the tip is deep in the thigh muscle.
  • Place the chicken thigh on the rack and then put it into the toaster oven.
  • Cook until the internal temperature gets to approximately 76 to 78 °C (168.8 to 172.4 °F for Myanmar, Liberia, USA-based readers).
  • Remove the chicken from the oven and off the rack and allow it to rest for a few minutes on a plate.
  • While the chicken is cooking, put some salad leaves into a bowl.
  • Add some diced avocado to the bowl.
  • Remove the zest from a lemon and put into a cup.
  • Remove the juice from the lemon and put into the cup.
  • Add some olive oil to the cup.
  • Mix the lemon zest, lemon juice, and olive oil into a salad dressing.
  • Pour the salad dressing over the salad leaves and avocado and toss your salad.
  • Do NOT go to Urban Dictionary and look up “toss your salad”.
  • Plate it all up however you like.
  • Eat your meal with a knife and fork or if you’re feeling particularly lazy, with your fingers and then gnaw the cooked muscles from the bones.
Photograph of tool I use to remove the zest from limes and lemons.
The tool I use to remove the zest from limes and lemons.
Photograph of the tool I use to remove the juice from lemons.
The tool I use to remove juice from lemons.

Listen to the podcast on anchor.fm

Or, listen to the audio directly here.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

Please leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.