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Tahitian-style chicken salad

  • 20 minutes
  • 1¼ hours
  • 4-6
Tahitian-style chicken salad


  • 1.5-1.6 kg whole chicken
  • 75 grams butter, softened
  • 2 tablespoons dark soy sauce
  • grated rind and juice 2 limes or 1 lemon
  • 2 tablespoons honey
  • 2 tablespoons minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon minced chilli
  • Salad
  • ½ papaya, peeled and sliced
  • 2 large tomatoes, sliced
  • ¼ red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • rocket or salad greens for 4-5 people
  • small handful fresh mint leaves
  • Lemon and honey dressing
  • ½ cup favourite vinaigrette
  • grated rind and juice 1 lime
  • 1 tablespoon honey


  1. Preheat the oven to 190ºC. Line a baking tray well with foil.
  2. Using kitchen scissors or a cook's knife, cut down both sides of the backbone of the chicken. Discard bone. Turn the chicken over, press down to flatten and turn wings under the chicken. Place on the prepared tray.
  3. Mix together the butter, soy sauce, lime or lemon rind and juice, honey, ginger, garlic and chilli. Spread half the mixture under the skin of the chicken and half on top.
  4. Bake in the preheated oven for about 1¼ hours. Remove from the oven, cover and allow to cool before cutting into pieces. Arrange on a platter with the salad.
  5. Mix dressing ingredients together and pour over the salad just before serving.

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