Poached chicken and avocado salad with salsa verde

OUR salsa verde is equally good served with salad or a hot steak. The dressing will keep for a week in the fridge.

SERVES 4 Per serving: Calories, 589; carbohydrates, 4.5g; protein, 46g; fat, 42g; fibre, 5.6g

4 1 large medium lettuce, chicken roughly breasts torn 2 avocados, sliced Salt and freshly ground black pepper Extra virgin olive oil Half a lemon, cut into four wedges

FOR THE SALSA VERDE:

15g parsley 1 small clove garlic clove, peeled 3 anchovy fillets 1 tbsp capers, rinsed

Juice of half a lemon 75ml extra virgin olive oil

POACH the chicken in a saucepan of salted boiling water for 10-12 minutes, or until cooked through. Make the salsa verde by chopping the parsley, garlic, anchovy fillets and capers, then tipping them into a bowl. Stir in the lemon juice and oil and season to taste.

Put the lettuce in piles in four bowls. Lay the avocado slices next to them. Season the salad leaves and avocado with pepper, salt and a drizzle of olive oil. Add the wedges of lemon to the bowls. Lift the chicken out of the water and cut each breast into thin slices. Divide the chicken between the plates. Now pour the dressing over the chicken and serve.