Poached chicken and fresh peach salad with goat's cheese and creamy basil dressing
9/2/2012
Serves 4
If fresh peaches are not in season, substitute with orange segments. If you have any fresh fennel or dill growing in the garden, add a few sprigs as it will impart a wonderful flavour.
Salad
| 1 | Baby cos lettuce |
| 2 cups | Chicken, poached, shredded and skinless |
| 1 cup | Peaches, fresh, sliced |
| ½ cup | Red onion, sliced |
| 2 tbsp | Goats milk cheese, crumbled |
| ¼ cup | Hazelnuts, toasted and chopped |
| 1 to taste | Cracked black pepper |
| ½ | Lemon, zest, freshly grated |
Dressing
| ¼ cup | Mayonnaise |
| ¼ cup | Sour cream |
| ½ tsp | Honey |
| 1 tbsp | Lemon juice |
| 2 tbsp | Parmesan cheese, grated |
| ½ cup | Basil leaves, chopped |
Directions
- Dressing:Place all ingredients into a small bowl or jam jar, then use a stick blender to mix. Taste and add seasoning.
- Store any leftover dressing in fridge and use in 2 or 3 days.
- On four serving plates place a few salad leaves, top with the chicken, sliced peaches, red onion, goats' cheese, hazelnuts and milled pepper.
Finish by grating lemon zest over each plate and serve with a dollop of creamy basil dressing.
Cook's tip: If fresh peaches are not in season, substitute with orange segments. If you have any fresh fennel or dill growing in the garden, add a few sprigs as it will impart a wonderful flavour.
Wine Match
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