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Poached Chicken Salad with Grilled Asparagus and Classic French Dressing

Poached Chicken Salad with Grilled Asparagus and Classic French Dressing

Poached Chicken Salad with Grilled Asparagus and Classic French Dressing

Serves 4

4 small skinless chicken breasts

2 sprigs fresh thyme

3 slices lemon

Extra virgin olive oil (EVO)

2 cos lettuce

½ apple, julienned

100g blue monkey cheese

50g Hazelz roasted hazelnuts , chopped

Sabato classic French dressing

Salt & freshly ground pepper

 

Bring a large pot of water to a gentle simmer. Add chicken breast, 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.

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Sabato


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