Chicken, almond, mint and watercress salad

This magnificent chicken, watercress and potato salad combines the freshness of mint with the crunch of almonds.

Recipe «Chicken, almond, mint and watercress salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 brown onion, halved, 1.5L cold water, 2 chicken breast fillets, 500g Baby Coliban potatoes, 2 tbsp fresh lemon juice , 1 tbsp olive oil, 2 tsp honey, 1 tsp ground cumin , 3 cups watercress leaves, 1/2 cup fresh mint leaves, torn, 25g flaked almonds, toasted, 2 tbsp currants.

Ingredients:

• 1 brown onion, halved 
• 1.5L cold water 
• 2 chicken breast fillets 
• 500g Baby Coliban potatoes 
• 2 tbsp fresh lemon juice 
• 1 tbsp olive oil 
• 2 tsp honey 
• 1 tsp ground cumin 
• 3 cups watercress leaves 
• 1/2 cup fresh mint leaves, torn 
• 25g flaked almonds, toasted 
• 2 tbsp currants 

Instructions

1. 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.
2. Meanwhile, cook the potatoes in a saucepan of boiling water for 10-12 minutes or until tender. Drain and set aside to cool.
3. Whisk the lemon juice, oil, honey and cumin in a small bowl.
4. 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.