Poached Chicken and Avocado Salad
Photography Josh Griggs.
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.
Serves: 4
INGREDIENTS
4 small chicken breasts, skin-off (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 firm but ripe avocados, halved
big handful watercress or rocket
olive oil, sea salt and ground pepper to finish
⅓ cup pistachios, roughly chopped
To serve
Yogurt and Tahini Dressing
½ cup plain yoghurt
2 tablespoons tahini
½ teaspoon ground turmeric
1 tablespoon lemon juice or white wine vinegar
1 tablespoon olive oil
1 teaspoon honey
1 clove garlic, crushed
sea salt and ground pepper
METHOD
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.
Yogurt and Tahini Dressing
Whisk all the ingredients in a bowl and season well. Stir in a little water to make it a pouring consistency. Makes ¾ cup.
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