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Poached chicken salad w green goddess dressing


This is such a fabulous salad I had to share it when its so hot - based on Neil Perry and my friend Pam who gave it to us when we recently travelled to the coast. I always poach my chicken by the French method which means the chicken is very tender. Green goddess dressing usually has yoghurt or mayonnaise added, which you can do if you wish. It was invented in California and is named after a very dubious film, but it is still very good.

Ingredients:

  • 2 Chicken breasts

  • Four red capsicums

  • Tomatoes, any kind although a mix is good.

  • Avocado

  • Pomegranate

Green goddess dressing:

  • 1/2 cup finely chopped parsley

  • 1/2 cup finely chopped tarragon

  • small bunch of chives

  • 3 tablespoons extra virgin olive oil

  • 1 1/2 tablespoons good vinegar

  • 2 anchovies

  • Dijon mustard

  • Pepper and salt.

  • 1/2 lemon

Chop the anchovies. Add the vinegar, mustard, pepper and salt and finely chopped anchovies to the the olive oil, and whisk until it emulsifies. Add herbs and whisk again to mix.


Method: Poached chicken

To poach the chicken cut each breast into three pieces. Boil a big pan of water with a large pinch of salt, bayleaves, sprigs of thyme and parsley.( A court bouillon)

Bring the mix to a hard boil. Turn it off and immediately put the chicken breasts in the hot water and cover. The chicken will cook as the water cools down. If the chicken is cut up then it should take about 20 minutes, longer if you use large pieces. Check it is cooked right through.

When the chicken has cooled slice it up.

Method: Roasted Capsicums

To roast the capsicums put them under a grill, and blacken on each side.

Using tongs, place them in a bowl and cover with glad wrap for about five minutes. This will make peeling them easier. Peel.

Slice up, removing the seeds

Method: removing Pomegranate Seeds

Cut the pomegranates in half around their middle

In one hand hold the pomegranate upside down, with the fingers slightly apart

Have your hand over a bowl to catch the seeds

Holding the back of a heavy knife, or other heavy implement like a hammer or small mallet, bang the shell of the pomegranate, being careful not to bang your hand!

The seeds will fall out into your hand and the bowl below.

Method: Compiling the salad

Place the sliced capsicums on the bottom of a large shallow bowl. Slice the tomatoes and arrange on the capsicums, then slice the avocado and arrange. Put the chicken pieces down the centre (or serve separately) then sprinkle the pomegranate seeds over the other vegetables and drizzle with green goddess sauce.

Happy Salad days!






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