This salad celebrates summer with brilliant seasonal veg & herbs bursting with sweetness and flavour.It’s lovely and quick – perfect for a light lunch or evening meal, but still tasty, nutritious and filling. If you aren’t trying to loose weight, then add in some boiled baby potatoes which have just come into season but really it’s enough just as it is. Don’t overcook the vegetables, they are still meant to be slightly crunchy.
To prepare ahead, you can poach the chicken a day in advance, add a little of the poaching liquid, cover and refrigerate.
Serves 2 // 30 mins
2 chicken breasts, bones & skin removed
500g fresh chicken stock
1 lemon, peeled & pith removed, flesh finely diced
50g Fresh peas
50g Runner beans, sliced
50g spinach, kale or collard greens, roughly chopped
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
1) 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).
2) Meanwhile, chop all of the herbs together mixing well and add the spring onion. Set aside in a bowl.
3) In a large frying pan, add the olive oil and heat on a medium heat.
4) Add all of the vegetables, lemon, wine or water and let it simmer for 3-4 minutes.
5) Add salt and pepper to taste.
6) 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.
7) 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.
8) Don’t be shy with the herbs, especially the mint as it cuts through the acidity of the lemon.