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Chicken, almond, mint and watercress salad
Chicken, almond, mint and watercress salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious chicken salad with watercress, mint, and almonds.
Ingredients:
  • 1 brown onion, halved
  • 1.5L (6 cups) cold water
  • 2 (about 250g each) chicken breast fillets
  • 500g Baby Coliban (Chat) potatoes (see note)
  • 42.00 gm fresh lemon juice
  • 14.40 gm honey
  • 2.50 gm ground cumin
  • 750.00 ml watercress leaves
  • 125.00 ml fresh mint leaves, torn
  • 25g (1/4 cup) flaked almonds, toasted
  • 40.00 ml currants
Instructions:
  • In a medium saucepan over medium-high heat, simmer onions and water until boiling. Add the chicken and simmer on medium-low for 5 minutes. Cover and let it poach for 30 minutes. Remove the chicken, let it cool, then shred coarsely.
  • While you wait, simmer the potatoes in a pot of boiling water for 10-12 minutes, or until they are easily pierced with a fork. Drain and let them cool to room temperature.
  • Combine the zesty lemon juice, rich oil, sweet honey, and aromatic cumin in a small bowl and whisk until well mixed.
  • Thickly slice the potatoes. In a large bowl, mix the chicken, potatoes, watercress, mint, almonds, and currants. Drizzle with the dressing and season with salt and pepper. Toss well to combine and serve in individual bowls.

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