Poached Chicken Salad with Grilled Asparagus
Sabato classic French dressing presents a light and zingy flavour profile. With hints of Champagne vinegar and Dijon mustard, it is wonderful with this poached chicken and grilled asparagus salad. The addition of blue cheese is an absolute delight.
4 small skinless chicken breasts
2 sprigs fresh thyme
3 slices lemon
Extra virgin olive oil (EVO)
2 cos lettuce
½ apple, julienned
100g Mt. Eliza Blue Monkey cheese
50g Hazelz roasted hazelnuts, chopped
Sabato classic French dressing
Salt and freshly ground pepper
Bring a large pot of water to a gentle simmer. Add chicken breasts, thyme, lemon, salt and pepper and poach chicken until just cooked (approximately 10 minutes). Remove from liquid and cool. Break or slice the chicken into large pieces.
Brush asparagus with EVO, sprinkle with some salt and pepper. Grill asparagus for 2 minutes on each side. Set aside and cool.
On a large platter, arrange cos lettuce leaves, and layer with chicken and asparagus. Top with julienned apple, crumbled blue monkey cheese and hazelnuts. Drizzle with classic French dressing just before serving.
Optional; add fresh herbs such as mint or parsley to garnish.