About the Recipe
Ingredients
1 head of your favourite dark green lettuce ( I love kale and romaine mixed together)
1 whole chicken
Green God ‘dess’ Dressing:
1 cup basil
1 cup flat parsley
½ cup mint
1 cup dill
1 cup chives
1 clove garlic
1 cup olive oil
1 tbsp salt
2 cups raw cashews + 2 cups water (soaked overnight in water)
Drain the cashews, discard the water and replace with 1 cup fresh water --the cashews are used the make the dressing ‘creamy’ without adding dairy or avocado ---if you didn’t want the nuts, you could add 2 ripe avocados or ½ cup of full fat yogurt to make the dressing silky smooth -I also don’t add citrus/vinegar to this dressing because it would make it harder to keep the dressing green
This makes for excellent cold lunch the next day. Cook Once, Eat Twice! I love Leftovers! - Chef Ned
Preparation
Green Machine Dressing:
In a really good quality blender, add the raw cashews that have been soaked and the 1 cup water. Puree with the salt for 2 minutes until smooth Add all the herbs, garlic and the oil. Puree for 2-3 minutes
Chicken:
Cook the chicken your favourite way. Nothing quite like a perfectly roasted whole chicken, especially because you almost always have leftovers. A spring or summertime BBQ is one of my go-to’s for chicken breasts and legs also!
I pre heat the oven to 400 degrees, I rub the chicken with olive oil, and a liberal amount of kosher salt. I put a whole lemon cut in half inside the chicken, with a head of garlic cut in half as well and placed inside the bird. I place it in a baking dish, and place in the oven for 1 hour.
Remove and let cool for 15 minutes, slice and serve the chicken with the kale/romaine salad, the Green God ‘dess’ in a bowl on the side, toasted cashews, sliced apples and some whole grain bread or for some extra nutrient density some canned lentils or chick peas or cooked barley garnishing the salad.