This humble poached chicken salad number makes most other chicken salad dishes look like a first draft, the soft gelatinous texture continuing far beyond what feels decadent. It makes you feel like the bird died for a reason, and if there is a more perfect way to eat a chicken I am yet to meet it and shake it by the tail feathers.
1 litre (4 cups) chicken stock
3 skinless chicken breasts (about 250gm each)
175g green or brown lentils (whatever you have on hand will be fine)
1-2 handfuls mixed lettuce
1 carrot, peeled, shredded
½ cup goats feta, coarsely crumbled
Extra Virgin Olive oil to serve
Juice of ½ lemon
½ cup Greek kalamata olives, finely chopped
¼ cup flat leaf parsley, very finely chopped
¼ cup basil leaves, very finely chopped
Bring stock to the simmer in a saucepan over medium heat. Add chicken, simmer over low heat for 3 minutes, then set aside to cool in stock (20-25 minutes).
Remove the chicken, cover and set aside.
Return the stock to the boil, add the lentils and cook until tender (20 – 25 minutes), drain, drizzle with olive oil and season generously. If you require more liquid during the cooking of the lentils, add additional chicken stock or water.
For the salsa add the chopped olives and herbs in a bowl, tossing gently to combine.
Layer the lentils, salad leaves, shredded carrot on serving plates. Slice the chicken thickly and place on top of the salad. Squeeze over the lemon juice and drizzle extra virgin olive oil to taste. You want the salad to have a light coating, make sure you don’t drown the salad. Top the chicken with 1-2 spoonfuls of olive salsa, season and serve immediately.
Recipe sourceRecipe: A hearty warm poached chicken and lentil salad with olive herb salsa,