Gosh, I am really just eating salads of late. It’s just been too hot to cook anything else. This salad was delish, simple and light. It also killed two birds with one stone – in that I was able to poach chicken for the salad…and then use the extra poached chicken to add into vegetarian mashes for Mr Moo.
Poached chicken is also awesome for baby led weaning – it’s easy to pick up with their hand (if forked apart), as well as being soft and small enough that they don’t choke on it.
Simple Simon has given up making pies and just wants to make the most of fresh, in season produce and create amazing salads!
POACHED CHICKEN SALAD
2 chicken breasts
1 lemon
1 bunch of lemon thyme
A handful of black pepper corns
1 cos lettuce
1 punnet of mixed tomatoes
1/2 bunch of mint
1/2 bunch of basil
3 tablespoons of olive oil
2 large pieces of buffalo mozzarella
sea salt and black pepper
Into a pot of simmer water, place your chicken breasts, half the lemon zest, the bunch of lemon thyme and the handful of black pepper corns. Simmer the chicken for 12 minutes or until cooked through. Remove from the water and allow to cool.
Wash and tear up your cos lettuce, top with halved tomatoes and sliced herbs.
Fork apart the chicken breasts and then toss in the remaining lemon zest, lemon juice, and oil. Season with salt and pepper and then place onto the salad.
Drizzle the remaining dressing over the lettuce and tomatoes and to finish tear up the mozzarella and place on the side of your plate.
