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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set