Poached chicken and avocado salad
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|4 tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
- Place chicken breasts, bay leaf and sliced onion in a saucepan and cover with cold water. Bring just to the boil, then turn down the heat and gently simmer for 15 minutes to poach the chicken. Remove chicken to a plate and refrigerate to cool.
- Combine prepared salad ingredients (thinly sliced 1 telegraph cucumber, thinly sliced bunch radishes, sliced 1 avocado) in a bowl. Thinly slice the cold chicken and toss through the salad ingredients.
- Dress with lime juice of 2 limes and olive oil, season with salt and pepper and toss well.
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