serves
4
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 free-range chicken breast fillets
- 1 lime, sliced
- 2 spring onions, ends trimmed
- 1 Lebanese cucumber
- 100 g cherry tomatoes
- handful of alfalfa sprouts
- 1 avocado, peeled and halved
- 1 baby cos lettuce, leaves separated
- handful of mint leaves
- handful of coriander leaves
- 1 tsp Dijon mustard
- 1 tbsp verjuice
- 2 tbsp extra virgin olive oil
Instructions
Put the chicken and the lime slices in a large frying pan, cover with water, bring to the boil, then reduce heat to low and poach for 25 minutes, until the chicken is cooked through. Remove from the pan and set aside to cool. Shred the chicken.
On a large chopping board, chop the spring onions. Add the cucumber and chop into the spring onion, then place the tomatoes on top and chop. Next, chop in the alfalfa sprouts, avocado, cos lettuce, herbs and chicken.
Make a well in the centre of the salad and add the mustard, verjuice and olive oil, then chop and fold into the salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
