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Poached chicken with rocket, raspberry vinaigrette and avocado
Poached chicken with rocket, raspberry vinaigrette and avocado
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Enjoy Curtis Stone's refreshing summer dish for a perfect meal anytime.
Ingredients:
  • 82.50 ml white wine vinegar
  • 100g fresh raspberries
  • 5.00 gm caster sugar
  • 1 shallot, thinly sliced into rings
  • 1000.00 ml low-sodium chicken broth or water
  • 450g chicken breast
  • 75.08 gm olive oil
  • 1 tsp fresh tarragon, chopped
  • 2 firm but ripe avocados, peeled, pitted and sliced
  • 62.50 ml pine nuts, toasted
  • 120g rocket
Instructions:
  • In a medium bowl, mix together the vinegar, raspberries, and sugar. Gently crush the raspberries with a fork and then add the shallot. Let it sit as the chicken poaches.
  • In a sturdy saucepan, gently simmer the broth and generously season with salt. Carefully add the chicken and simmer over low heat for approximately 10 minutes until cooked through. Place the chicken on a plate and refrigerate until chilled. Slice the cold chicken.
  • Combine the oil and fragrant tarragon with the raspberry-shallot mix, and season generously with salt and pepper. Toss the peppery rocket in a large bowl with just the right amount of tangy raspberry vinaigrette to coat evenly.
  • Plate the salad by evenly distributing it among four plates. Arrange slices of creamy avocado and tender sliced chicken on top of the salads. Sprinkle over the crunchy pine nuts and drizzle with the remaining flavorful vinaigrette. Serve and enjoy!

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