27 Sep Poached Chicken Salad

Lets get spring eating ready with chef Wayne’s own Poached Chicken Salad
Serves 4| Prep time: 30mins | Cook time: 30mins
What you will need –
Poached Chicken –
- 3 x Chicken breasts
- 1 Thyme sprig
- 1 lemon
- 1 tsp salt
- Water
Honey lime dressing –
- The juice of 2 lemons
- 4 tbsp honey
- 4 tbsp apple cider vinegar
- 2 tbsp finely diced white onion
- ½ cup canola oil
Salad –
- 2 heads of baby gem or cos lettuce
- 1 tin chickpeas
- 1 tin mixed bean
- 3 corn on the cob
- 1 punnet cherry tomatoes
- 1 small red onion, diced
- Poppyseeds
What you need to do –
Poached chicken –
- In a large pot, fill water half way and then add the salt and thyme
- Cut lemon in half and place in pot
- Bring to the boil and then turn down to a simmer
- Add chicken to the simmering water and cook for approximately 20mins *be careful not to let the water boil once chicken is added as it can make the chicken tough
- Once finished, remove from water and let rest
Honey lime dressing –
- Place all the ingredients into a blender and blitz it smooth *if you do not have a blender whisk all the liquid ingredients together and then add the onion
Salad –
- Drain the chickpeas and mixed beans and then rinse them under some cold water
- Set aside a couple of the outer leaves of the lettuce for presentation, then roughly cut the rest up
- Pull your poached chicken apart
- Place all ingredients into salad bowl and lightly toss
- Dress with your honey lime dressing and season if needed
- Top with poppy seeds if desired