Poached chicken, avocado and orange salad
Serves 2 as a main or 4 as a starter.
- 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.
- Remove chicken breasts from stock, and allow them to cool before pulling apart into bite size chunks. Place chicken chunks in salad bowl.
- Bring water to the boil in a pan and cook the green beans for a few minutes. Drain and refresh in cold water.
- 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.
- Pour a third of the orange juice over the chicken breast chunks.
- 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.
- Trim the fennel and cut out the core, before slicing very thinly.
- Remove the stone and peel from the avocado and thickly slice across it.
- 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.
- 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.