Amanda Laird: Poached chicken and nectarine salad

Poached chicken and nectarine salad. Photo / Babiche Martens

Serves 4

1 free-range chicken
Water
2 bay leaves
1 sprig of rosemary
1 sprig of thyme
1 small onion, halved
6 peppercorns
1 slice of fresh ginger
4 nectarines
1 cup of roasted macadamias
1 bunch of watercress or two if using hydroponic
1 Tbs extra virgin olive oil
Juice of 1 lemon
Flaky sea salt and freshly ground black pepper

1 Put the chicken in a large pot, cover with water then add the bay leaves, herbs, onion, peppercorns and ginger.

2 Bring to a boil then adjust the heat to a simmer, put on the lid and cook for 15 minutes. Turn off the heat but don't lift the lid, and leave for 45 minutes.

3 Carefully remove the chicken from the stock which can be reserved for later use or frozen, then leave to cool before tearing into bite sized pieces.

4 Halve the nectarines, slice and put into a large bowl. Roughly chop the macadamias and add with the watercress, olive oil, lemon juice and seasoning.

5 Add the chicken to the bowl, toss thoroughly with your hands before serving.