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First roast the birds in a medium hot oven at around 180oC. Smaller birds will require less cooking time, check by piercing the thickest part of the thigh and if the juices run clear the bird is cooked.
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Allow the birds to cool and then cut into pieces.
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Around the edge of a large serving plate place the halved lettuce hearts and dress with a mixture of salt, pepper, olive oil and a dash of vinegar.
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Cut the hard boiled eggs into slices. Place the egg slices, the cooked carrot sticks, anchovies, capers and gherkins on the lettuce.
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Add the chicken pieces to the centre of the plate and pour the mayonnaise over the chicken and salad.