Summery Lemon & Herb Warm Chicken Salad
This salad is a lovely light lunch or evening meal, but equally tasty, nutritious and filling. Peas and runner beans contain fibre which helps support our digestion and feed our beneficial gut bacteria. Try not to overcook the vegetables, they are still meant to be slightly crunchy and this avoids them losing too many of their nutrients.
To prepare ahead, you can poach the chicken a day in advance, add a little of the poaching liquid, cover and refrigerate.
- 2 chicken breasts, bones & skin removed
- 500g fresh chicken stock
- 1 lemon, peeled & pith removed, flesh finely diced
- 50g fresh peas or sugar snaps
- 50g runner beans, sliced
- 50g spinach, kale or collard greens, roughly chopped
- A glug of olive oil
- 1/2 glass of white wine (optional) or water
- 1 handful of flat leaf parsley, leaves only, roughly chopped
- 1 handful of mint leaves, roughly chopped
- 1 handful of fresh dill, roughly chopped
- 1 handful of fresh basil, roughly chopped
- 8 spring onions, washed and finely sliced at angles
- Sea salt and fresh black pepper
Put the chicken stock into a pan. Add the chicken breasts (making sure the stock covers them) and bring to a light simmer. Then remove the pan from the heat, put a lid on and leave to stand for 30 mins (or until chicken is cooked through). Meanwhile, chop all of the herbs together mixing well and add the spring onion. Set aside in a bowl.
In a large frying pan, add the olive oil and heat on a medium heat. Add all of the vegetables, lemon, wine or water and let it simmer for 3-4 minutes. Add salt and pepper to taste.
Remove the chicken from the poaching liquid (check it is cooked right through) and shred with forks. Add to the pan and mix well, you can add a little of the poaching liquid if you like more liquid. Take off the heat and sprinkle all of the chopped, mixed herb and spring onion and serve onto 2 separate plates or in one bowl.
Don’t be shy with the herbs, especially the mint as it cuts through the acidity of the lemon.
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