2. Remove the chickens from the juice and pull off the skins and discard. Pull all the meat off the bones and break into bite sized pieces.
3. Remove the fat from the surface of the cooking juices. Use 125ml of the cooking juices and mix with the honey, spices, lemon juice and olive oil. Mix with the remaining ingredients Season well with salt.
4. Make a layer of the chicken in a serving bowl (preferable a glass one). Top with a layer of the salad mixture. Top with another layer of the chicken and then the remaining salad. Garnish with extra fresh herbs. Chill until ready to serve.
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