Citrus poached chicken with fennel and ruby grapefruit salad
salt reduced chicken stock
2 cup(s), (500ml)
⅓ cup(s), ruby red variety (80ml)
skinless chicken breast
2 whole, ruby red variety, peeled
1 small, shaved, fronds reserved
mixed salad leaves
- Combine stock, grapefruit juice and fennel seeds in a medium saucepan over medium-high heat and bring to the boil. Reduce heat to low. Add chicken and simmer, covered, for 8 minutes. Remove from heat. Cool chicken in poaching liquid for 10 minutes. Remove chicken from pan. Reserve 2 tablespoons poaching liquid for the dressing. Thinly slice chicken.
- Meanwhile, segment peeled grapefruit over a bowl to catch juice. Reserve 2 tablespoons of juice. Place segments in a large bowl with fennel, salad leaves and sliced chicken.
- Whisk reserved juice and poaching liquid with oil and mustard in a small bowl. Season with salt and pepper. Pour dressing over salad and toss gently to combine.