SUN­SHINE CHICKEN SALAD

The Jewish Chronicle - - PASSOVER SPECIAL -

This quick, easy salad packs a flavour punch and is great as a buf­fet dish or week­night sup­per. Serves six (as a main dish)

INGREDIENTS

50g sul­tanas

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

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