To spatchcock the quail, use kitchen shears to cut out their spines. Then, flatten the bird. Liberally dust the birds with a spice rub, then place them in the fridge so they absorb the spices and dry out for 3-5 hours. Remember, dry skin equals crispy skin when roasting
Make the salad dressing. First, thoroughly mix all of the ingredients other than olive oil. Then, slowly stir in the olive oil
To roast the quail, preheat the oven to 500 F. Lightly spray the quail with cooking oil and place them on a rack or stainless steel mesh tray to allow for ample 360-degree airflow while roasting.
Roast for 8-10 minutes, or until the breasts are 155 F. If the skin isn’t as crispy as you would like, take 2 minutes and crisp them up under the broiler.
Assemble the salad. Toss the spring salad mix with the sliced and diced vegetables. Lightly crumble the pita chips overtop. Add a whole quail to the salad or pick the meat (once the quail are cool enough) and sprinkle it on top. Drizzle the salad dressing on top or serve on the side.
