Smoked chicken & cranberry salad recipe

Ingredients

• 1 smoked chicken, weighing 3 lb/1.3 kg
• scant 1 cup dried cranberries
• 2 tbsp apple juice or water
• 7 oz (200 g) sugar snap peas
• 2 ripe avocados
• ½ lemon juice
• 4 lettuce hearts
• 1 bunch watercress, trimmed
• 2 oz (55 g) arugula

• 2 tbsp olive oil
• 1 tbsp walnut oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh mixed herbs, such as parsley and lemon thyme
• Salt and pepper

1. Carve the chicken carefully, slicing the white meat. Divide the legs into thighs and drumsticks and trim the wings. Cover with plastic wrap and refrigerate.
2. Put the cranberries in a bowl. Stir in the apple juice, then cover with plastic wrap and let soak for 30 minutes.
3. Meanwhile, blanch the sugar snap peas, then refresh under cold running water and drain.
4. Peel, pit and slice the avocados and toss in the lemon juice to prevent discoloration.
5. Separate the lettuce hearts and arrange on a large serving platter with the avocados, sugar snap peas, watercress, arugula, and the chicken.
6. Put all the dressing ingredients, with salt and pepper to taste, in a screw-top jar, then screw on the lid and shake until well blended.
7. Drain the cranberries and mix them with the dressing, then pour over the salad. Serve immediately.