Poached Chicken and Avocado Salad

A gorgeous light and flavour-packed salad that is perfect for week nights or a weekend brunch or lunch. I’ve kept the salad green, but add whatever appeals on the day.

4 small chicken breasts, skinoff (I used Bostock Chicken)

1 teaspoon each chicken stock powder and sea salt

1 lemon, sliced

3cm piece ginger, sliced with skin on

Salad 1 cos lettuce, shredded

200 grams slim green beans, blanched

100 grams snowpeas, blanched and thinly sliced

2 firm but ripe avocados, halved

big handful watercress or rocket

To serve

Yogurt and Tahini Dressing, recipe below

olive oil, sea salt and ground pepper to finish

⅓ cup pistachios, roughly chopped

Chicken: Place all the ingredients in a large saucepan and add enough boiling water to cover the chicken. Simmer gently for 5 minutes then take off the heat, cover and leave for 30 minutes to finish the cooking process. Remove from the stock and shred into long strips when cool enough to handle.

Salad: Scatter the lettuce over the plates and top with all the vegetables and the chicken. Drizzle over a little dressing, olive oil, salt and pepper, then the pistachios. Serve the remaining dressing separately. Serves 4