This really is one of my favourite recipes. And I can only claim scant ownership; I merely passed the recipe to my fabulous partner Nat who…
Now owns it.
And that is why it is her famous – and truly – amazing poached chicken salad.
Don’t hold back. This recipe is famous and famously good in our family and among our friends.
If you know Nat, you’ll know how clever and brilliant she is. With food, the theme is no different.
This salad sums her up.
4 x 180gm chicken breasts
100gm wild rocket leaves
20 green beans, blanched, refreshed (I then cut them in thirds)
1 small fennel bulb, thinly sliced (use a mandoline if you have it)
1/4 cup each finely chopped flay-leaf parsley and dill
2 x 300gm buffalo mozzarella balls, torn (or substitute bocconcini)
Red Wine Vinaigrette
1 tbs red wine vinegar
100ml extra virgin olive oil
3 tsp Dijon mustard
1 garlic clove, finely chopped
1 tsp finely chopped rosemary, thyme and basil leaves
- Place the chicken in a large saucepan and pour in enough cold water to just cover.
- Season with sea salt and pepper and cover with a lid. Bring to the boil over a high-heat then reduce the heat to medium and simmer for 10 minutes.
- Remove the lid, set aside from the heat and let the chicken stand in the poaching liquid for 10 mins. Drain and set aside.
- For the vinaigrette, whisk together the vinegar, oil, Dijon mustard, garlic and chopped herbs in a bowl. Set aside, though give a good whisk just before serving.
- Roughly shred the chicken into medium pieces.
- Toss with the beans, rocket, fennel, parsley and dill in a larger serving bowl.
- Drizzle with the vinaigrette and season.
- Serve the salad topped with the torn buffalo mozzarella.