Thursday, July 20, 2017

Joe Wicks Chicken & mozzarella salad with warm tomato dressing

Prep 15 Mins
Cook 20 Mins
Serves 4

1.25 litres chicken stock
4 skinless chicken breasts
5 tbsp olive oil
3 spring onions, finely sliced
2 large sprigs of rosemary, needles only
1 large clove garlic, finely chopped
1 red chilli, deseeded and finely sliced
16 cherry tomatoes, roughly halved
salt and pepper
6 tbsp breadcrumbs
2 avocados, stoned and cut into wedges
2 x 110g balls of mozzarella, torn into large chunks

To Serve
2 large handfuls of rocket
1-2 tbsp balsamic vinegar

• Pour the chicken stock into a large lidded saucepan and bring it to the boil. Slide in the chicken breasts – if the liquid doesn’t cover them, add a little more stock or water. Bring back up to the boil, clamp on the lid and then reduce to a low heat. Cook the chicken breasts on a very low simmer for 10 minutes, then remove the pan from the heat and leave the chicken in the warm stock for a further 10 minutes with the lid still on.

• Meanwhile, make the dressing. Pour 4½ tablespoons of the oil into a saucepan and add the spring onions, rosemary, garlic, red chilli and tomatoes along with a good grinding of salt and pepper. Place the saucepan over a medium to low heat and cook for 10 minutes, being sure not to let the oil get too hot. Turn off the heat and leave the mixture to sit while you prepare the rest of the salad.

• Heat the remaining ½ tablespoon of oil in a large frying pan over a medium-to-high heat. When it is hot, tip in the breadcrumbs and fry for about 3 minutes, or until they are crisp and golden. Transfer the breadcrumbs to a clean piece of kitchen roll to drain off the excess oil.

• Carefully remove the cooked chicken from the stock and tear it up with your hands or a couple of forks. Place the chicken on a large serving plate along with the avocado and mozzarella chunks. Spoon over the warm tomato dressing, then top with the rocket and the fried breadcrumbs. I like to serve this salad with a little balsamic vinegar on the side.

NOTE: I use left over roast chicken to put this dish together rather than taking time to do the poaching first step...

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