A super easy and healthier way to cook chicken .... poaching. This salad is a glorious combination of flavours.
A versatile salad that is simple and delicious.
Place chicken fillets in a saucepan and cover with cold water.
Bring to the boil over medium-low heat.
Cook for 10 to 15 minutes, until just cooked through.
Remove from heat and cover until cooled to room temperature.
Cook lemon slices in 1 cup of poaching water, in a small saucepan for 5 minutes or until soft. Discard any seeds
Shred chicken flesh into a bowl and add the lemon mixture.
Combine chicken, onion, olives, basil and salad leaves in a large bowl.
Season with salt and pepper and serve.
To avoid the leaves going soggy, don't combine until just before serving.
Capers and sweetcorn are a great additions to this salad.
Ingredients
Directions
A versatile salad that is simple and delicious.
Place chicken fillets in a saucepan and cover with cold water.
Bring to the boil over medium-low heat.
Cook for 10 to 15 minutes, until just cooked through.
Remove from heat and cover until cooled to room temperature.
Cook lemon slices in 1 cup of poaching water, in a small saucepan for 5 minutes or until soft. Discard any seeds
Shred chicken flesh into a bowl and add the lemon mixture.
Combine chicken, onion, olives, basil and salad leaves in a large bowl.
Season with salt and pepper and serve.
To avoid the leaves going soggy, don't combine until just before serving.
Capers and sweetcorn are a great additions to this salad.