Cos salad with poached lemon chicken

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

1. Heat the chicken stock, lemon slices, thyme and parsley in a saucepan or deep frying pan.
2. Add the chicken breast and gently poach for 15-20 minutes – the breast should feel firm when squeezed with the tongs.
3. 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.
4. Toss the apple slices with the lemon juice to stop browning.
5. Arrange the cos on a serving plate and top with apple slices, celery, radish, chicken, and sprinkle with the almonds.
6. Spoon over the dressing and garnish with a few flowers.
7. For the dressing, combine the ingredients in a screw-top jar and shake well.