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.

Dish - Everyday Dish - - Recipes -

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 av­o­ca­dos, firm but halved ripe 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

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