Ingredients
500ml chicken stock
(2 cups)
4 chicken breasts
40ml extra virgin olive oil
(2 tbsp)
¼ tsp sesame oil
20ml white wine vinegar
(1 tbsp)
1 tbsp pumpkin seeds
120g spinach
1 avocado
sliced
40g alfalfa sprouts
Allergy Advice
Contains Sesame
Equipment
- 1 large saucepan
- 1 lid
- 1 small frypan
- 1 large bowl
Instructions
- Bring chicken stock and 1 cup (250ml) water to the boil in a large saucepan. Submerge chicken, bring back to the boil, then turn off heat, cover tightly with a lid and leave for 10 minutes until cooked through.
- To make dressing, combine oils, vinegar and seasoning and set aside.
- Heat a small frypan over medium heat, add pumpkin seeds and toast for a couple of minutes, being careful not to burn. Set aside.
- In a large bowl, gently toss spinach, avocado, alfalfa and most of the seeds. Dress lightly with the vinegar-oil mixture.
- Remove chicken from stock and slice. Serve alongside salad. Garnish with extra seeds.
Notes
Tip
Poached chicken is delicious in sandwiches. Make extra for tomorrow's lunch.
Tip
Reserve the chicken stock and use it in soups or risottos.
