Traeger Spatchcock Roast Chicken with Crunchy Chopped Salad | Divaqbbq
Traeger Spatchcock Roast Chicken with Crunchy Chopped Salad
25 mins prepServes 4
A simple yet delicious dinner featuring a wood-fired spatchcock roast chicken, seasoned generously and cooked to perfection on a Traeger grill, served alongside a large, crunchy chopped salad with poppyseed dressing, pepitas, and dried cranberries.
1. Spatchcock the whole chicken.
2. Generously season the spatchcocked chicken with your preferred chicken rub.
3. Place the chicken on a Traeger grill set to 275°F (135°C).
4. Cook until the chicken breast reaches an internal temperature of 165°F (74°C) and the thighs reach 180°F (82°C).
5. While the chicken cooks, prepare the salad: Finely chop kale, and shave red cabbage, green cabbage, Brussels sprouts, and broccoli.
6. Combine all chopped and shaved vegetables in a large bowl.
7. Top the salad with poppyseed dressing, pepitas, and dried cranberries before serving alongside the roast chicken.
