A great and healthy salad with moist poached chicken breast. This recipe is similar to one I had in Positano Italy. The chicken is succulent and tender and the salad is loaded with flavours coated in a fresh basil dressing. Slow poaching the chicken is the key to moist and tender meat, however the type of chicken will also have an effect. If you have time to brine it overnight, you will get an even better result. It’s simple to make and a very healthy meal.
Add cold water to a saucepan along with the bay leaves, peppercorns and salt. Place the skinless chicken breast in the cold water and turn on the heat to low and bring to a simmer. Cover with a lid and turn heat off. Leave aside.
For the dressing, remove the stalks from the fresh basil and place the leaves in a blender. You can also use a stick blender. Add the juice of one lemon, olive oil and salt & pepper then blitz until very smooth.
After 30 minutes, remove the chicken breast from the cooking liquor, reheat the water and blanch the green beans in the same water, once cooked, refresh under cold water and strain.
Place a cutter or a mould in the centre of your plate to begin stacking. Add a few shreds of fresh basil on the bottom. Then add slices of half a tomato by overlapping each slice. Add half the green beans, you can cut them if too long. Top with some of the basil dressing (stir well before using). Add some arugula (rocket) leaves, top with basil dressing, then slice the chicken and add half the chicken slices by overlapping each piece. Top with basil dressing. Peel the avocado, remove stone and slice width wise. Push down to fan slices and place half over the top of the chicken. Top with basil dressing and cracked pepper.
You can add white wine and other herbs to the poaching liquid for enhanced flavours.
Buy the best organic free range chicken you can afford for perfect meat.
Brine the breast in salted milk for 24 hours for an incredible result.
If the breast is very large, you may need to simmer a few extra minutes before turning the heat off.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment