This salad can be served chilled or warm. Serving it warm is as easy as omitting the chilling steps from the recipe below.
1 cup white wine
1 onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
a handful of flat-leaf parsley, leaves separated from stalks
2 bay leaves
½ tsp black peppercorns
4 chicken breasts
185g can tuna in spring water, drained
juice of ½ a lemon
1 tbsp capers, plus extra for garnish
½ cup good quality mayonnaise
3 cups baby spinach leaves
3 cups rocket leaves
½ red onion, sliced into very thin rings
2 tbsp olive oil
freshly ground black pepper
1. Place the wine, onion, carrot, celery, parsley stalks, bay leaves, and peppercorns in a large saucepan with 2 cups of water and bring to a boil. Add the chicken breasts and cover with the lid, simmer on very low heat for 5 minutes then turn off heat.
2. Leave to stand for 10 minutes or until the chicken is very lightly cooked through. Remove the chicken from the pan and set aside to rest for 5 minutes, then chill in the fridge. Bring the poaching liquid back to a boil and simmer until the volume is reduced by half. Place the tuna in a food processor with ¼ cup of the reduced poaching liquid, lemon juice and capers. Purée until smooth and then pulse through the mayonnaise so that the sauce is a thick but pourable consistency. Chill in the fridge.
3. Dress the parsley leaves, spinach, rocket and red onion with olive oil and grind plenty of black pepper over the top. Arrange on a plate. Thinly slice the chicken and arrange it with the salad, then pour the sauce on top. To serve, scatter with a few extra capers , drizzle with olive oil and finish with a good grind of black pepper.
If you like this recipe, try Adam Liaw's melon and berry mascarpone tart