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.

Recipe «Poached chicken salad with tomato and raspberry dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.