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Poached chicken salad with tomato and raspberry dressing
Poached chicken salad with tomato and raspberry dressing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a unique blend of poached chicken, raspberries, tomatoes, and a touch of vanilla for a burst of flavor.
Ingredients:
  • 2 (about 450g) chicken breasts
  • 750ml (3 cups) salt reduced chicken style liquid stock
  • 1 vanilla bean, split, seeds scraped (see note)
  • 60g (1/2 cup) frozen raspberries, thawed
  • 150g grape tomatoes, halved
  • 18.20 gm extra virgin olive oil
  • 20.00 ml white balsamic vinegar
  • 100g rocket salad mix
  • 1 peach, cut into wedges
  • 4 slices prosciutto, torn
  • 40.00 ml flaked almonds, to serve
Instructions:
  • In a frying pan over medium heat, combine chicken breasts, stock, vanilla bean and seeds. Season with pepper and bring to a simmer. Reduce heat to low and gently poach the chicken for 15 minutes until cooked through. Transfer to a plate, let it rest for 5 minutes, then thinly slice.
  • For the tomato and raspberry dressing, start by mashing raspberries in a bowl and then strain them over another bowl to collect the juice, pressing with a spoon. Remove the seeds and mix in tomato, oil, vinegar, and seasonings. Let it sit for 10 minutes to develop the flavors.
  • Lay out salad mix on a serving platter. Arrange peach slices, prosciutto, and chicken on top. Drizzle dressing over the salad and finish with a sprinkle of almonds.

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