Tropical chicken salad

Tropical chicken salad Preheat oven to 220°C. Rinse chicken inside and out and pat dry with paper towels. Split chicken down the backbone with a sharp knife and press flat, skin side up. Put in an oiled roasting tin. Squeeze over ½ lemon, then brush with melted butter. Season. Cook chicken in oven for about 1¼ hours, or until skin is golden and crisp and flesh is cooked through; lower heat to 200°C after 30 minutes, or once skin is golden, and turn chicken 2 or 3 times while cooking, basting with the pan juices, and finishing with it skin side up. Cool.

Remove chicken meat from the bones while still warm, discarding bones, sinew and the skin, unless crispy. Chop meat against the grain into bite-size pieces.

Skin and core pineapple, then slice thinly. Slice banana and gently toss with ¼ cup lemon juice. Add pineapple.

Mix mayonnaise, ½ tsp salt, ¼ tsp freshly ground black pepper, chilli and tarragon in a large bowl. Slice celery and add to bowl with chicken and fruit. Toss gently.

Serve salad on lettuce leaves, sprinkled with toasted coconut and nuts. Scatter with tarragon leaves and chilli, then serve.

From Taste magazine, November 2009.