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| Photo: Poached Chicken with Spring Vegetable Salad Recipe |
An ideal lunch for summer, poaching the chicken and vegetables makes this dish a very healthy choice.
Ingredients
- 1 Bannockburn Free Range Chicken
- Selection of seasonal vegetables, such as baby carrots, fresh peas, broad beans, baby fennel all cooked individually in boiling salted water and refreshed in cold water then drained.
- 5 litres of chicken stock
For the vinaigrette
- 200 ml chicken stock, reduced to 60ml
- 125 ml olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- Juice of ¼ lemon
- 2 tablespoons chives, finely chopped
- 1 tablespoon tarragon, finely chopped
- Sea salt
- Freshly ground black pepper
Place the mustard, salt, ground pepper, white wine vinegar, lemon juice and warm reduced stock into a bowl and mix well. Gradually add the olive oil whisking continuously until all the oil is added.
Method
Method
- Bring the chicken stock to a simmer and add the chicken. Cover with a lid and gently cook for 40 minutes.
- Turn off the heat and allow the chicken to cool in the liquid.
- Once the chicken is warm, cut it into 8 pieces and place the pieces into a large bowl.
- Add the vegetables, herbs and vinaigrette. Mix well and let the salad stand for half an hour for all the flavors to combine together, before serving onto individual plates.
Source: www.chickenchannel.com.au
More Chicken Recipes:
Chicken Tandoori Roll
Mexican Chicken & Bean Pizza
Zesty Sun-Dried Tomato Pesto Chicken
Chicken Bolognese with Organic Tomato Pesto
