Poached chicken spring salad with avocado
Cooking time: 15 minutes
2 x 150g chicken breasts
1 medium carrot, grated
2 stalks celery, finely chopped
1⁄4 red cabbage, finely sliced
2 shallots, finely chopped
2 tsp parsley, roughly chopped
Apple cider vinegar to taste
20g pepitas (pumpkin seeds)
1⁄2 avocado, thinly sliced
- Place chicken breasts into a pot that can fit both breasts in a single layer. Cover with water, then add peppercorns and a couple sprigs of parsley. Bring to a gentle boil and simmer until cooked, about 10 minutes. Check by removing, and slicing through the middle; look to see that it is no longer pink. Refrigerate or freeze the stock for use in future recipes.
- Mix together the carrot, cabbage, shallots, parsley and celery to make a spring salad. Add apple cider vinegar to taste.
- Place on two dishes. Slice chicken thinly and arrange on top of the spring salad. Place avocado on side and sprinkle with pepitas to serve.