This is full of crunch – sweet apple, salted almonds and zesty lemon chicken. You can also try smoked, or BBQ the chicken in strips. Look to use the cos hearts or mini cos lettuces.
Ingredients
3 cups | Chicken stock |
3 slices | Lemons, or 4 |
2 sprigs | Fresh thyme |
2 sprigs | Fresh parsley |
1 | Chicken breast, large (Main) |
2 | Apples, thinly sliced |
2 Tbsp | Lemon juice, plus extra for dressing |
2 | Baby cos lettuce, hearts, cut into quarters |
1 | Celery stalk, sliced |
2 | Radishes, or 3, finely sliced |
¼ cup | Almond flakes, toasted and salted |
1 to garnish | Borage flower, or edible flowers |
Dressing
½ tsp | Smoked paprika |
¼ cup | Oil, lemon infused |
1 Tbsp | Liquid honey |
1 squeeze | Lemon juice |
1 Tbsp | Fresh parsley, chopped |
1 to taste | Salt and pepper |
Directions
- Heat the chicken stock, lemon slices, thyme and parsley in a saucepan or deep frying pan.
- Add the chicken breast and gently poach for 15-20 minutes – the breast should feel firm when squeezed with the tongs.
- Remove from the heat and let cool in the stock for 5 minutes, then transfer to a plate to cool and thinly slice on the angle.
- Toss the apple slices with the lemon juice to stop browning.
- Arrange the cos on a serving plate and top with apple slices, celery, radish, chicken, and sprinkle with the almonds.
- Spoon over the dressing and garnish with a few flowers.
- For the dressing, combine the ingredients in a screw-top jar and shake well.