Chopped salad with herbed chicken
Fresh and simple
If you haven’t tasted a chopped salad before, you are in for a treat. The idea is to serve the salad on the chopping board, so make sure you have a really big board and try not to make too much of a mess chopping.
Ingredients (serves 4)
- 2 free-range chicken breast fillets
- 1 lime, sliced
- 2 spring onions, ends trimmed
- 1 Lebanese cucumber, ends trimmed
- 100 g cherry tomatoes
- Handful of alfalfa sprouts
- 1 avocado, peeled and halved
- 1 baby cos lettuce, leaves separated
- Handful of mint leaves
- Handful of coriander leaves
- 1 tsp dijon mustard
- 1 tbsp verjuice
- 2 tbsp extra virgin olive oil
Method
Put the chicken and lime slices in a large frying pan. Cover with water, bring to the boil, then reduce the heat to low and poach for 25 minutes, until the chicken is cooked through.
Remove from the pan and set aside to cool. Shred the chicken.
On a large chopping board, chop the spring onions. Add the cucumber and chop into the spring onion, then place the tomatoes on top and chop.
Next, chop in the alfalfa sprouts, avocado, cos lettuce, herbs and chicken Make a well in the centre of the salad and add the mustard, verjuice and olive oil and fold into the salad.
Recipe and images from Beautiful Food by Jody Vassello
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