Poached chicken salad with tomato and raspberry dressing

Cooking Salads Poached chicken salad with tomato and raspberry dressing

Try this delicious new flavour combination of poached chicken, raspberries and tomato with a hint of vanilla.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Place chicken breasts, stock, vanilla bean and seeds in a frying pan over medium heat. Season with pepper. Bring to a simmer. Reduce heat to low. Gently poach chicken for 15 minutes or until cooked through. Transfer to a plate and allow to rest for 5 minutes. Thinly slice the chicken.
  2. Meanwhile, to make the tomato and raspberry dressing, place the raspberries in a bowl and crush with a fork. Place in a sieve set over a bowl and use a spoon to press and extract juice. Discard seeds. Stir in the tomato, oil and vinegar. Season. Stand for 10 minutes to macerate.
  3. Arrange salad mix on a platter. Top with peach, prosciutto and chicken. Spoon over the dressing. Sprinkle with almonds.

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2 chicken breasts
750ml Massel salt reduced chicken style liquid stock
1 vanilla bean, split, seeds scraped
60g frozen raspberries, thawed
150g grape tomatoes, halved
1 tbs extra virgin olive oil
1 tbs white balsamic vinegar
100g rocket salad mix
1 peach, cut into wedges
4 slices prosciutto, torn
2 tbs flaked almonds, to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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