Shredded mustard chicken salad
Skinless chicken breast
600 g, fat trimmed
1 clove(s), crushed
250 g, halved
Cooked borlotti beans
240 g, (1x400g can), rinsed, drained
2 stick(s), thinly sliced
½ medium, (65g)
4 x 3 second spray(s)
- Add enough water to a saucepan or wok so the level is just under the steamer basket and bring to a gentle simmer (see note).
- Meanwhile, cut four 30cm-long pieces of foil. Lightly spray each sheet with oil. Place chicken in centre of each sheet. Combine 2 tablespoons juice, 2 teaspoons mustard, honey and garlic in a small bowl. Drizzle one-quarter of the lemon mixture over each piece of chicken. Fold foil to enclose chicken and form a parcel.
- Place parcels in a large steamer basket. Steam, covered, over simmering water (ensuring basket is not touching water) for 15 minutes or until cooked through. Transfer to a plate and set aside to cool slightly. Coarsely shred chicken. Drizzle with cooking juices.
- Place chicken, watercress, tomatoes, beans, celery and avocado in a large bowl. Whisk oil and remaining juice and mustard in a small bowl. Drizzle over salad and gently toss to combine. Season with freshly ground black pepper. Serve.