Poached chicken, baby beetroot and orange salad
4
Points®
Total time: 1 hr 25 min • Prep: 10 min • Cook: 1 hr 15 min • Serves: 2 • Difficulty: Easy
Bursting with colour, flavour and sweetness from the oranges, this is such a perfect salad for the spring time.
Ingredients
Skinless chicken breast
225 g, (buy 250g), fat trimmed
Chicken stock
4 cup(s), (1litre)
Peppercorn
1 tsp, (black)
Beetroot
1 bunch(es), (baby)
Fresh chives
1 tbs, finely chopped
Dijon mustard
1 tsp
Olive oil
2 tsp
Orange(s)
1 medium, segmented, juice reserved
Butter lettuce
1 cup(s), shredded, (1/2 oak leaf)
Baby spinach
3 cup(s), (90g)
Walnuts
1 tbs, finely chopped
Instructions
1
Place chicken in a large saucepan with stock and peppercorns. Heat over medium heat and bring to a simmer. Reduce heat until barely simmering and poach, turning occasionally, for 10 minutes or until cooked through. Using tongs, transfer chicken to a plate and pat dry with paper towel. Set aside to cool before coarsely shredding.
2
Add beetroot to chicken stock mixture and poach for 1 hour or until tender. Drain. Discard peppercorns and set beetroot aside to cool before peeling and cutting into wedges.
3
Meanwhile, whisk chives, mustard, oil and 1 tablespoon reserved juice in a small jug until combined. Season dressing with salt and freshly ground black pepper.
4
Place orange segments, lettuce and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Top salad with chicken and beetroot and sprinkle with walnuts. Serve.
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