Poached chicken and fig salad with Gorgonzola dressing
Ingredients
Salad
- 1L (4 cups) chicken stock
- 3 bay leaves
- 4 peppercorns
- 4 skinless chicken breasts
- 8 figs, quartered
- 1½ avocados, diced
- 60ml (¼ cup) pumpkin seeds, toasted
- 12 cucumber ribbons
- 1 spring onion, thinly sliced
- 80g fresh watercress
Dressing
- 60g Gorgonzola
- 5ml (1 tsp) Dijon mustard
- 15ml (1 tbsp) red wine vinegar
- 80ml fresh cream
- 60ml (¼ cup) milk
- 5ml (1 tsp) chives, finely chopped
- salt and freshly ground black pepper, to taste
Instructions
1
For the poached chicken, combine the chicken stock, bay leaves and peppercorns, and bring to a gentle simmer. Carefully add the chicken breasts to the warm stock and simmer uncovered until cooked, 10 – 12 minutes. Remove from the warm liquid and set aside to cool.
2
For the dressing, use a hand blender to blitz the Gorgonzola, mustard, vinegar, cream and milk together until smooth. Stir in the chopped chives and season.
3
To make the salad, toss the figs, avocado, pumpkin seeds, cucumber and spring onion together. Serve on a bed of watercress.
4
Thinly slice the chicken breasts and scatter on top. Add a drizzle of the dressing just before serving.
Notes
Make the dressing ahead of time and keep in the fridge for up to 3 days.
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