Warm baby spinach and chicken salad
A lovely fresh salad for when you're craving a change from heavy winter dishes. If you use large-leaf spinach, you'll need to wilt it with the dressing for a little longer.
Ingredients
1 litre chicken stock (check gluten-free if required)
1 bay leaf
1 sprig thyme
2 garlic cloves, peeled
sea salt and freshly ground white pepper
2 large free-range or organic chicken breasts
150ml extra virgin olive oil
juice of 1 lemon
½ cup sultanas
½ cup pinenuts
2 handfuls baby spinach, washed and drained
200g green beans, blanched
Method
Put the stock, bay leaf, thyme and garlic in a saucepan and bring to the boil.
Season and add chicken. Simmer very gently for about eight minutes or until just cooked through.
Remove from heat and allow to cool.
Put oil and lemon juice in a saucepan, season and whisk over a gentle heat until warm.
Add sultanas and pinenuts and mix, allowing them to warm.
Remove chicken from stock and slice into thin strips. Place in a bowl with the spinach and beans, pour dressing over, toss and divide between four warm plates.
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Jeremy & Jane Strode are columnists.
