Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.

OK

Poached chicken, avocado and orange salad

By Nikki K on 27th Jul, 2014

Poached chicken, avocado and orange salad

Method

Serves 2 as a main or 4 as a starter.

  1. Bring the chicken stock to the boil, place chicken breasts in the stock, reduce to a simmer and cover. Simmer gently for 10 minutes, then remove from the heat and leave (still covered) for a further 10 minutes. 
  2. Remove chicken breasts from stock, and allow them to cool before pulling apart into bite size chunks. Place chicken chunks in salad bowl.
  3. Bring water to the boil in a pan and cook the green beans for a few minutes. Drain and refresh in cold water.
  4. Meanwhile carefully remove the segments from the oranges with a sharp knife. See tips below if you haven’t done this before. Collect any juice in a bowl while cutting out the segments, and squeeze any remaining juice into the bowl.
  5. Pour a third of the orange juice over the chicken breast chunks.
  6. Make the dressing by whisking the remaining orange juice with the olive oil, white wine vinegar, and pinches of sea salt and ground white pepper to taste.
  7. Trim the fennel and cut out the core, before slicing very thinly.
  8. Remove the stone and peel from the avocado and thickly slice across it.
  9. Add the orange segments, green beans, sliced fennel and avocado to the chicken in the salad bowl. Pour the dressing over the salad and gently toss it before serving.

Recipe Notes

  • Serve this with a Chenin Blanc or Blonde Ale.
  • For a quicker meal, buy pre-cooked chicken breast, although poaching it yourself in a good quality chicken stock makes for a better flavour.
  • To segment an orange the way the chefs do: first slice the top and bottom off the orange. Stand the orange on a chopping board and use a large sharp knife to remove the peel, pith and segment skin - cutting from the top around to the bottom in strips. Then hold the orange in your hand, and use a small sharp knife to carefully cut each segment out of the skin on each side of it. Do it over a bowl so you don’t waste the juice!
  • Champagne vinegar is a delicious and luxurious alternative to white wine vinegar.
salad  / orange  / chicken  / buffet  / avocado
Twitter Google + Facebook Pinterest LinkedIn Email