This is a delicious dish that utilizes some of the ingredients that go so well with roast chicken. You have the choice to either pour the dressing and salad over the chicken on individual plates, or mix it all together and serve it on a large plate in the middle of the table for people to help themselves to. This is the way I would normally do it, with a big plate of roast potatoes and some salads alongside – what a mouth-watering lunch. The cooking method is the same as that used in the first roast chicken recipe, but by all means slow roast it, then crisp the skin under the grill (broiler) and toss it through the salad. This is what cooking is all about: learning the skills to move from one method to the next. It’s about mixing and matching and keeping it fun.