Asian salad of poached chicken
2 small organic chicken fillets, skin on
1 spring onion, halved
2 slices ginger, about ½ cm thick
½ red chilli
1 ½ cups cold water
2 tablespoons lime infused olive or macadamia oil
2 tablespoons vinegar
Good pinch of salt
100 grams green beans, stalks discarded, cut in half
½ cup Asian leaves
½ cup iceberg lettuce, shredded
½ cup mixed Asian herbs – Thai basil, Vietnamese mint, coriander
- Place chicken in medium sized saucepan. Add spring onion, ginger, chilli and coriander. Cover with water (enough to just cover the skin which will prevent the breast from drying out).
- Bring to the boil gently and reduce to a moderate heat. Simmer 2-3 minutes. Remove from heat and cover with lid. Allow to cool in poaching liquid. When the chicken has cooled, remove from pot and peel skin off and discard.
- Combine dressing ingredients and allow to stand so as flavours develop. Steam beans until firm but tender. Set aside.
- Shred or finely slice chicken into a large bowl. Add asparagus and salad ingredients and pour over dressing. Toss gently to ensure all leaves are dressed.