Poached chicken and nectarine salad
( SERVES 4 )

Viva 31/10/2008

see more recipes by
Amanda Laird

Your
Rating:

Ratings: No ratings yet

(You can click on ingredients to see more related recipes)

1	Free-range organic chicken
2	Bay leaves
1 sprig	Rosemary
1 sprig	Thyme
1	Onion, (small)
6	Black peppercorns
1 slice	Fresh ginger
4	Nectarines
1 cup	Macadamia nuts, (roasted)
1 bunch	Watercress, (or 2 if using hydroponic)
1 tbsp	Extra virgin olive oil
1	Lemon, (juice)
1 to taste	Sea salt flakes
1 to taste	Black pepper - ground

Put the chicken in a large pot, cover with water then add the bay leaves, herbs, onion(halved), peppercorns and ginger.
Bring to a boil then adjust the heat to a simmer, put on the lid and cook for 15 minutes. Turn off the heat but don't lift the lid, and leave for 45 minutes.
Carefully remove the chicken from the stock which can be reserved for later use or frozen, then leave to cool before tearing into bite sized pieces.
Halve the nectarines, slice and put into a large bowl. Roughly chop the macadamias and add with the watercress, olive oil, lemon juice and seasoning.
Add the chicken to the bowl, toss thoroughly with your hands before serving.