This magnificent chicken, watercress and potato salad combines the freshness of mint with the crunch of almonds.
- Bring the onion and water to the boil in a medium saucepan over medium-high heat. Add the chicken. Reduce heat to medium-low and cook for 5 minutes. Cover and set aside for 30 minutes to poach. Remove the chicken. Set aside to cool completely. Coarsely shred.
- Meanwhile, cook the potatoes in a saucepan of boiling water for 10-12 minutes or until tender. Drain and set aside to cool.
- Whisk the lemon juice, oil, honey and cumin in a small bowl.
- Thickly slice the potatoes. Combine the chicken, potato, watercress, mint, almonds and currants in a large bowl. Add the dressing. Season with salt and pepper and toss to combine. Divide among serving bowls.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set