SUNSHINE CHICKEN SALAD
This quick, easy salad packs a flavour punch and is great as a buffet dish or weeknight supper. Serves six (as a main dish)
3-4 skinned chicken breasts Vegetable bouillon/ chicken stock cube (optional)
6 black peppercorns (optional)
A pinch of saffron or tsp of turmeric (optional)
5 tbsp extra-virgin olive oil
Juice of 2 lemons
2 tsp grated lemon zest 10g caster sugar Salt and pepper
3 tbsp chopped fresh parsley plus extra to garnish
Mixed salad leaves One bulb of red chicory (leaves pulled apart and core removed) 4 tbsp toasted flaked almonds (optional) METHOD:
Cover the sultanas with hot water and leave for 10 to 15 minutes while you prepare the rest of the salad.
Put the chicken in a pan and cover with cold water. If using the bouillon or stock, add this to the water (in the quantity recommended on the pack instructions) with the peppercorns and saffron or turmeric.
Heat until the water starts to gently bubble, then turn down the heat so there are just a few bubbles rising to the surface and leave the chicken to poach for 15 to 20 minutes.
Drain the sultanas but keep the water in which they were soaked. Mix the oil, lemon juice, lemon zest, sugar and sultanas in a bowl large