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.
