Poached chicken salad recipe
To make the poached chicken, bring a saucepan of water to a simmer then add the chopped vegetables, herbs and a good pinch of salt. Add the chicken breasts then turn down the heat and cook the chicken for 15 minutes. Remove the pan from the heat and leave to cool with the chicken still in its cooking water. You can keep the stock for another recipe.When the chicken is cool, remove the skin and cut the breasts into 3cm/1¼in pieces and leave to one side. To make the anchovy croûtons, preheat the oven to 200C/180C Fan/Gas 6.Crush the garlic clove in a pestle and mortar with a pinch of salt to a paste. Add the drained anchovies and crush to a paste. Add the white balsamic and the olive oil, mixing thoroughly so the sauce is emulsified. Cut the ciabatta into rough 3cm/1¼in chunks. In a large bowl, mix together the anchovy sauce and ciabatta so the ciabatta has absorbed all the sauce. Place the pieces of ciabatta onto a flat roasting tin lined with greaseproof paper. Bake for 10 minutes, then leave to cool. To make the salad, use a mandolin to shave the fennel, carrots and radishes. Cut the lettuce into 4cm/1½in slices and add to a bowl of ice-cold water along with the mint and wild rocket, so they go crisp. Remove from the water, then dry them in a salad spinner and leave to one side. To make the dressing, in a large bowl add the shallot, white balsamic vinegar and a pinch of sea salt and pepper, then add the mustard and honey and whisk together. Add the olive oil slowly, while whisking, so the dressing becomes emulsified. Leave to one side.To serve, add the dry crisp salad leaves and chicken breast pieces to a large bowl, then add the dressing and toss gently so all the ingredients are covered in the dressing. Check the seasoning and adjust if needed. Divide between two large salad bowls and scatter over the cooked anchovy croûtons, finishing off with a fine grating of Parmesan cheese. To make the poached chicken, bring a saucepan of water to a simmer then add the chopped vegetables, herbs and a good pinch of salt. Add the chicken breasts then turn down the heat and cook the chicken for 15 minutes. To make the poached chicken, bring a saucepan of water to a simmer then add the chopped vegetables, herbs and a good pinch of salt. Add the chicken breasts then turn down the heat and cook the chicken for 15 minutes. Remove the pan from the heat and leave to cool with the chicken still in its cooking water. You can keep the stock for another recipe. Remove the pan from the heat and leave to cool with the chicken still in its cooking water. You can keep the stock for another recipe. When the chicken is cool, remove the skin and cut the breasts into 3cm/1¼in pieces and leave to one side. When the chicken is cool, remove the skin and cut the breasts into 3cm/1¼in pieces and leave to one side. To make the anchovy croûtons, preheat the oven to 200C/180C Fan/Gas 6. To make the anchovy croûtons, preheat the oven to 200C/180C Fan/Gas 6. Crush the garlic clove in a pestle and mortar with a pinch of salt to a paste. Add the drained anchovies and crush to a paste. Add the white balsamic and the olive oil, mixing thoroughly so the sauce is emulsified. Crush the garlic clove in a pestle and mortar with a pinch of salt to a paste. Add the drained anchovies and crush to a paste. Add the white balsamic and the olive oil, mixing thoroughly so the sauce is emulsified. Cut the ciabatta into rough 3cm/1¼in chunks. In a large bowl, mix together the anchovy sauce and ciabatta so the ciabatta has absorbed all the sauce. Place the pieces of ciabatta onto a flat roasting tin lined with greaseproof paper. Bake for 10 minutes, then leave to cool. Cut the ciabatta into rough 3cm/1¼in chunks. In a large bowl, mix together the anchovy sauce and ciabatta so the ciabatta has absorbed all the sauce. Place the pieces of ciabatta onto a flat roasting tin lined with greaseproof paper. Bake for 10 minutes, then leave to cool. To make the salad, use a mandolin to shave the fennel, carrots and radishes. To make the salad, use a mandolin to shave the fennel, carrots and radishes. Cut the lettuce into 4cm/1½in slices and add to a bowl of ice-cold water along with the mint and wild rocket, so they go crisp. Remove from the water, then dry them in a salad spinner and leave to one side. Cut the lettuce into 4cm/1½in slices and add to a bowl of ice-cold water along with the mint and wild rocket, so they go crisp. Remove from the water, then dry them in a salad spinner and leave to one side. To make the dressing, in a large bowl add the shallot, white balsamic vinegar and a pinch of sea salt and pepper, then add the mustard and honey and whisk together. Add the olive oil slowly, while whisking, so the dressing becomes emulsified. Leave to one side. To make the dressing, in a large bowl add the shallot, white balsamic vinegar and a pinch of sea salt and pepper, then add the mustard and honey and whisk together. Add the olive oil slowly, while whisking, so the dressing becomes emulsified. Leave to one side. To serve, add the dry crisp salad leaves and chicken breast pieces to a large bowl, then add the dressing and toss gently so all the ingredients are covered in the dressing. Check the seasoning and adjust if needed. To serve, add the dry crisp salad leaves and chicken breast pieces to a large bowl, then add the dressing and toss gently so all the ingredients are covered in the dressing. Check the seasoning and adjust if needed. Divide between two large salad bowls and scatter over the cooked anchovy croûtons, finishing off with a fine grating of Parmesan cheese. Divide between two large salad bowls and scatter over the cooked anchovy croûtons, finishing off with a fine grating of Parmesan cheese.