Our chicken leg quarters and breasts work great for this favorite recipe. It’s super simple and a sure crowd pleaser!
Roast chicken leg quarters in a glass baking dish or metal roasting pan. Drizzle leg quarters with olive oil and 1/4 cup water, cover, and roast for 2 hours at 300 degrees (meat should fall off bone when done). Remove from oven and allow to cool about 15 minutes. Remove meat from bones and shred in a bowl. Reserve bones to make a delicious and healthy bone broth (see our recipe for bone broth).
1/2 cup chopped walnuts
2 cooked Peak View Farm leg quarters, cubed or shredded
1 cup seedless red grapes, halved
1/2 cup dried cranberries
1/2 Granny Smith apple, cored and cubed
1/4 cup chopped red onion
1/2 cup mayonnaise
1/2 cup vanilla yogurt
2 teaspoons lemon juice
- Preheat oven to 325 degrees F (165 degrees C ).
- Spread chopped walnuts onto a baking sheet.
- Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
- Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.