Light and creamy poached chicken, bacon & avocado salad

Ingredients

  • 1 Whole Free-range Chicken
  • Garni of fresh herbs
  • 1 Onion
  • 1 Bulb of Garlic

  • For the salad

  • 1 cup natural yogurt
  • 1 tbsp finely chopped fresh dill
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • 3 thick slices of white bread
  • 3 tbsp olive oil
  • 3 large, ripe avocados
  • 1 cup halved cherry tomatoes
  • 3 cups pea shoots
  • 4 cups watercress
  • 1 head of Little Gem lettuce
  • 8 rashers crispy streaky bacon
  • Light and creamy poached chicken, bacon & avocado salad

    Instructions


    To poach chicken
    • The nicest poached chicken is made from a whole bird. Simply take your defrosted Whole Free-range Chicken, pop it in a large pot, add a bouquet garni of fresh herbs, and an onion and bulb of garlic, both cut across into halves.
    • Fill with enough cold water to just cover the chicken. Bring to the boil then reduce to a very low, slow simmer, and allow the chicken to cook for an hour or more – until the thighs are just cooked through.
    • Take the chicken out, remove and discard the skin, take the meat off the bones and shred or chop the soft and juicy chicken, ready to cool a little for your salads. (The remaining poaching broth can be reduced down and fresh veg added for a light and healthy summer soup.)

    To make the salad
    • Mix a dressing of 1 cup natural yogurt, 1 tbsp finely chopped fresh dill, 2 tbsp finely chopped fresh parsley, 1 tbsp lemon juice, 1 garlic clove, crushed and salt and pepper to taste. Refrigerate until chilled.
    • Make croutons by dicing 3 thick slices of white bread, tossing with 1 clove garlic, crushed and 3 tbsp olive oil. Spread out on a tray and gently bake until golden brown.
    • In your salad bowl, mix 3 cups shredded cold poached chicken with the diced flesh of 3 large, ripe avocados, 1 cup halved cherry tomatoes, 3 cups pea shoots, 4 cups watercress, the leaves from 1 head of Little Gem lettuce, 8 rashers crispy streaky bacon, cooled and crumbled, and the cooled croutons.
    • Toss the salad with the dressing and serve before the croutons lose their crunch.

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