Detailed step-by-step description of how to cook the dish "Warm Tuscan chicken salad". Try it by all means
- Place the chicken in a large saucepan with the onion, bay leaves and 1 teaspoon salt. Cover with cold water, then bring to the boil. Reduce heat to medium and simmer for 30 minutes or until chicken is cooked through and juices run clear when a skewer is inserted in the thigh joint.
- Meanwhile, mix all the dressing ingredients together in a large bowl, then season well with sea salt and freshly ground black pepper.
- Remove the chicken from the stock, then return water to the boil, discarding the onion and bay leaves. Cook the fettuccine in the reserved water according to packet instructions.
- When the chicken has cooled slightly, shred the meat, discarding the skin and bones. Add the chicken meat to the dressing with the drained pasta, rocket, herbs, red onion and olives, then toss well to combine. Divide the salad among plates and serve scattered with shaved parmesan.
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