Tony Tobin
from
Good Food Live
Tony Tobin's Thai-inspired recipe combines tender poached chicken with salad and a deliciously piquant dressing - perfect summer eating
Tony Tobin's Thai-inspired recipe combines tender poached chicken with salad and a deliciously piquant dressing - perfect summer eating
Summer poached chicken salad with chilli and garlic dressing
Method
2. Bring the water to the boil, the chicken breasts, stir and place a tight fitting lid on the pan. Turn off the heat and leave the chicken to 'poach' for 2 hours until tender and cooked through; remove with a slotted spoon.
3. For the dressing, mix the chillies, garlic, sugar, white wine vinegar, lime juice and fish sauce together in a bowl.
4. To serve divide the iceberg lettuce, rocket and spinach leaves between 4 plates. Place the potatoes, green beans and asparagus spears over the salad leaves and spoon over the dressing.
5. Slice each poached breast and place one on each plate. Sprinkle the plates with coriander and mint leaves and garnish with the wedges of lime.
Prep:
25 min, plus 2 hrs 'poaching'
Cook: 10 min
Cook: 10 min
Ingredients
large handful of fresh coriander, coarsely chopped10 Black peppercorns
2.5 cm fresh ginger root, crushed
2 Spring onions, roughly chopped
pinch of Salt
1 tbsp fructose
4 chicken breasts
For the dressing:
2 red chillies, finely chopped3 garlic cloves, finely chopped
2 tbsp fructose
1 tbsp white wine vinegar
3 tbsp fresh lime juice
3 tbsp Fish Sauce
To serve:
1/2 iceberg lettuce, shredded60g wild rocket leaves
60g baby spinach leaves
8 new potatoes, boiled
300g fine green beans, boiled
8 asparagus spears, boiled
To garnish:
6 coriander leaves6 mint leaves
4 lime wedges
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