Bid farewell to butter and embrace the creamy richness of avocados in this warm salad with poached chicken.
- Cook barley in simmering water for 40 minutes or until tender. Drain and refresh, then set aside.
- Meanwhile, place chicken breasts in a saucepan, cover with cold water and bring to just below boiling point. Reduce heat to medium-low and simmer gently for 15 minutes or until cooked. Drain and leave to cool slightly. Shred meat with two forks, then set aside and keep warm.
- For the dressing, whisk egg yolk and juice in a small bowl. Slowly drizzle in olive oil, whisking constantly, until you have a light mayonnaise-style dressing. Add capers and season well, then divide dressing in half. Set one half aside. Whisk a dash of water into the other half of the dressing, then toss with the watercress.
- Place chicken, avocado, red onion, grapefruit and barley in a bowl. Add watercress and toss to combine, then arrange on plates. Scatter with parsley and pistachios, then drizzle with remaining dressing, to serve.
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Store Spice Organizer
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