Ingredients
1 WHOLE CHICKEN
1 LARGE BUNCH ARUGULA
A SMALL HEAD RADDICHIO
1/4 SMALL HEAD OF ICEBERG LETTUCE
1 SMALL HEAD OF ROMAINE LETTUCE
2 LEMONS SLICE THIN
1 CUP OF ROASTED GARLIC CLOVES(YOU CAN FIND THIS IN THE SUPER MARKET ALREADY PREPARED)
1 TABLESPOON OLIVE OIL
1/4 CUP MAYO
1/4 CUP SHERRY WINE VINIGAR
1/2 CUP SLICED WATER CHESTNUTS
12 RED SEELESS GRAPES
1/4 CUP TOASTED SLIVERED ALMONDS
SALT
PEPPER
Preparation
HEAT BBQ TO HIGH
SPLAY CHICKEN
LIFT SKIN AND STUFF 6 THIN SLICES OF LEMON AND 15 CLOVES OF GARLIC UNDER THE SKIN.
RUB OLIVE OIL ON SKIN
SQUEEZE 1/2 OF 1 LEMON OVER CHICKEN
SPRINKLE WITH SALT AND PEPPER.
LOWER BBQ TO LOW.
PLACE FLAT SPLAYED CHICKEN ONTO GRILL
GRILL COVERED FOR 55 MINUTES.
DO NOT CHECK CHICKEN. IT WILL GET SMOKEY, BUT DONT WORRY ABOUT IT. JUST LET IT COOK. AFTER 55 MINUTES REMOVE FROM GRILL.
SQUEEZE 1/2 LEMON OVER CHICKEN AND LISTEN TO IT SIZZLE.
LET COOL
REMOVE SKIN FROM CHICKEN
CUT MEAT OFF OF CHICKEN
CUT UP INTO CUBES
MIX CHICKEN WITH THE BALANCE OF THE GARLIC,TOASTED ALMONDS,12 SEEDLESS GRAPES CUT IN 1/2,WATER CHESTNUTS AND MAYO.
SALT AND PEPPER TO TASTE
CLEAN LETTUCES AND PUT MIXED BUNCHES ONTO INDIVIDUAL PLATES.
SCOOP CHICKEN SALAD ON TOP OF SALAD
THIS IS REALLY DELICIOUS
