Recipe from Daniel Darvell, Kitchen Window

1 4-5 pound roasting chicken
¼ cup herb salt (see below)
¼ cup roasted red pepper, sliced into strips
¼ cup sliced green olives
¼ cup sliced semi sun-dried tomatoes
1 head bibb lettuce

Herb Salt
¼ cup medium to course sea salt
1 teaspoon rosemary, minced
1 teaspoon sage, minced
1/2 teaspoon smoked black pepper
2 cloves garlic, crushed

Combine herb salt ingredients in a bowl and mix.
Remove chicken from package, remove giblets, drain and pat dry.
Loosen the skin from the flesh.
Put salt under skin and rub until well coated.
Season exterior of skin with herb salt.
Bind chicken with silicone bands or twine securing the wings and legs.
Place the chicken on a vertical roaster over indirect heat.  Cook until it reaches an internal temperature of 160 degrees.  Remove from grill, cover and rest 20 minutes.  As it rests, the temperature will rise.  The finished temp should be the USDA standard of 165 degrees.
Remove vertical roaster from chicken and shred chicken.
Combine shredded chicken, roasted red peppers, chopped olives, semi sun-dried tomatoes into a bowl and toss with the lemon-mustard vinaigrette.
Place a ¼ cup worth of the chicken mixture into a lettuce leaf and roll like a taco. Repeat until all of the chicken mixture is used up.

Lemon-Mustard Vinaigrette

4 tablespoons fresh lemon juice
8 tablespoons olive oil
4 teaspoons mustard oil
1 teaspoon kosher salt
½ teaspoon black pepper

Combine ingredients into a small bowl and whisk to emulsify.


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