Poached chicken and fig salad with Gorgonzola dressing

July 13, 2014 (Last Updated: January 11, 2019)
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Poached chicken and fig salad with Gorgonzola dressing

Serves: 4
Cooking Time: 25 mins

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 ( cup) 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.

 

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July 13, 2014 (Last Updated: January 11, 2019) By
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