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Poached chicken, walnut and fig salad

Lynne Mullins

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Poached chicken, fig and walnut salad.
Poached chicken, fig and walnut salad.Marco Del Grande

Poached chicken, walnut and fig salad

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Ingredients

  • 2 chicken breast fillets

  • 60g walnuts

  • 1/2 sourdough baguette, coarsely torn

  • 100ml olive oil, plus extra

  • 200g baby green beans, ends trimmed

  • 1 tbsp red-wine vinegar

  • 4 figs, cut into wedges

  • 2 witlof, leaves separated

Method

  1. Chicken

    Put chicken breasts in a saucepan and cover with cold water. Bring to a simmer and cook for six to eight minutes. Remove from heat, cool in stock then drain and cut into thin slices.

    Heat oven to 200C. Scatter walnuts on an oven tray and bake for five minutes then set aside to cool. Toss bread with extra olive oil and toast in the oven for eight to 10 minutes until golden.

    Blanch beans in lightly saltedwater for two to three minutes, drain, refresh under coldwater and drain again.

    To make dressing, mix olive oil and vinegar in a small bowl and season to taste.

    Put chicken, bread, beans, figs and witlof in a large shallow bowl, drizzle with dressing and toss gently. Serve scattered with walnuts.

     

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