Poached chicken salad with green tahini dressing

SERVES 6 (OR 12 AS PART OF A BUFFET) PREP + COOK TIME 35 MINUTES

1 litre (4 cups) chicken stock

2 cups (500ml) water

4 (1kg) skinless chicken breast fillets

⅓ cup (50g) sesame seeds, toasted

1 medium (340g) pomegranate

2 gem lettuce, leaves separated

1½ cups each firmly packed coriander, mint and flat-leaf parsley leaves

½ cup (70g) pistachios, roasted lightly GREEN TAHINI DRESSING

1 cup each firmly packed coriander, mint and flat-leaf parsley leaves

¼ cup (70g) tahini

⅓ cup (90g) yoghurt

2 tablespoons lemon juice

4 cloves garlic, chopped

½ cup (125ml) water

1 Bring stock and the water to the boil in a large saucepan; reduce to a simmer. Add chicken; cook, covered, for 10 minutes. Remove from heat; stand, covered, for 5 minutes. Remove chicken from poaching liquid; shred with two forks. Reserve cup (80ml) of poaching liquid; discard remaining.

2 Place shredded chicken in a large bowl with reserved poaching liquid and the sesame seeds; toss gently to combine. Season.

3 Cut pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. Pat seeds dry with paper towel.

4 GREEN TAHINI DRESSING Place herbs in a food processor; pulse until chopped. Add remaining ingredients; process until smooth. Season to taste, process to combine.

5 Spoon chicken mixture into lettuce cups; top with mixed herbs, pistachios and pomegranate seeds. Serve with the Green Tahini Dressing.

Not suitable to freeze.