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 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