Clean And Green Chicken Salad - Breville Anthony Worall Thompson VBL030 Manual

clean and green chicken salad

ingredients
1 small bunch coriander
 slices fresh root ginger, peeled
1 head garlic, halved horizontally
 hot dried chillies
1 onion, roughly chopped
1 x 1.6kg (½lb) free-range chicken
1 tsp salt
Salad
1g (½oz) broccoli florets
8g (oz) fresh or frozen peas
1g (½oz) asparagus tips
8g (oz) sugar-snap peas
 Little Gem lettuces
 handfuls baby spinach leaves
 handfuls rocket leaves
1 bunch spring onions, tops removed and
thinly sliced.
Peanut soy dressing
 tbsp smooth peanut butter
 tbsp sweet soy sauce
 tbsp runny honey
1 level tbsp garlic puree
 tsp chilli oil
 tbsp rice vinegar
6 tbsp water
serves 6
0
method
1. Place the coriander, ginger, garlic,
chillies, onion and chicken in a pan
just large enough to hug the chicken.
Top up with cold water to cover the
chicken, add the salt and cover with
a lid. Bring to the boil, then reduce
the heat until the water is just moving
on the surface. Simmer gently for
0 minutes, then turn off the heat
and allow the chicken to cool in its
poaching liquour - ideally overnight in
the refrigerator. Check it is cooked
through.
. Meanwhile, make the salad. Have
ready a large pan of boiling salted
water. Blanch the broccoli florets for 
minutes, then drain and refresh in cold
water. Do the same with the peas and
asparagus tips, but for  minutes only.
Blanch the sugar-snaps for 1 minute
only, then drain and refresh in cold
water.
. To make the dressing, add the peanut
butter, soy sauce, honey, garlic, chilli
oil, vinegar and water to your blender
jug and press the Dips button. The
program will stop automatically when it
has finished.
. Remove the chicken from the pan and
take off the meat, discarding the skin.
Either cut the meat into chunks or
finely shred. Coat the meat lightly with
some of the dressing. Set aside. Retain
the stock as a base for an excellent
soup.