The chicken breast, a weekly staple in most households, lean and quick to cook. Poaching and shredding the breast, allows it to be adapted to a variety of cuisines and dishes, so we’re sharing our favourite recipes. Shredded, poached chicken coated in a lightly spiced dressing, dotted with red grapes and walnuts. Put it on top of a big bed of mixed salad leaves for an impressive help-yourself lunch or dinner.
Poached Chicken Ingredients:
2 x 250g Organic Chicken Breasts
1 litre Hagen's Organics Chicken Stock
3 Bay Leaves
2 Sprigs Thyme
Handful Peppercorns
Remaining Ingredients:
1/2C Natural Yoghurt
1/2C Whole Egg Mayo
1 tsp Coriander
1/2 tsp Cumin
1/2 tsp Salt
1 ½C Mixed Salad Leaves
1/4 C Seedless Red Grapes, halved
¼C Walnuts, roughly chopped
Method Poached Chicken:
Heat stock in saucepan and add in bay leaves, thyme and peppercorns.
Once it comes to the boil, add in the chicken breast and bring back to the boil.
Turn heat to a low simmer and cover.
Cook for 15 minutes or until chicken is just cooked through.
Remove from heat and let sit for 5 minutes before removing the chicken.
Method Salad:
In a small bowl, stir together the natural yoghurt, mayonnaise, coriander, cumin and salt. Pour over the shredded chicken and stir to coat.
Add the crushed walnuts and red grapes.
Serve the chicken on a big plate of mixed salad leaves.
