Poached chicken and fresh peach salad with goat's cheese and creamy basil dressing
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.
|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|
|¼ cup||Sour cream|
|1 tbsp||Lemon juice|
|2 tbsp||Parmesan cheese, grated|
|½ cup||Basil leaves, chopped|
- 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.
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