System D, or “fly by the seat of your pants cooking” is responsible for this luscious and healthy chicken salad made fresh with the best of summer fruits. Salad of Frissée with Spatchcocked Chicken, Peaches, Avocado, and Blueberries .
- 2 pound free-range organic chicken, spatchcocked
- to taste barbecue chicken spice
- 1 head green leaf lettuce, such as frisee
- 2 avocados, peeled, sliced ¼ inch thick
- 1 pint locally grown blueberries, washed
- 4 peaches, washed, pitted, cut into wedges
- to taste dressing of your choice, (i loved the empty jar mustard vinaigrette!)
Spatchcock the chicken; lay it out flat. Season both sides liberally with barbecue spice, and place breast up in a pan with a wire rack. The key here is air circulation. Place it into a 350°F oven and roast the chicken until the juices run clear from the thigh bones, about 30 to 35 minutes. Remove the chicken from the oven, tent with aluminum foil to allow the chicken to rest.
Remove the wing and drummettes from the chicken, reserve for garnish. Using a fork, gently scrape all bits of meat from the chicken bones, keeping them in a neat little pile. Be sure to save the skin, cut it up into little strips to mix in with the chicken meat.
Cut up the green leaf or frisee lettuce, wash in cold water; spin dry. Toss with either olive oil and red wine vinegar, or your favorite vinaigrette.
Arrange the shredded chicken in middle, avocado slices to the left, peach slices to the right, and the blueberries to fill in the spaces. Finally, cap off your masterpiece of System D work with the chicken drummettes as a garnish.
Present your masterpiece to the guests, and revel in their enjoyment. Remember, while there may not have been anything in the fridge to start, we managed to pull off a great dish, System D Style!