Chilli–lime chicken salad

In this salad, chicken is gently poached in stock to give an almost melt-in-themouth texture and is then mixed with salad greens and vegetables and topped with a chilli–lime dressing.

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Ingredients for Chilli-lime chicken salad

2 skinless chicken breast fillets (420 g in total)
11⁄2 cups (375 ml) diluted saltreduced or homemade chicken stock (page 28)
1 cup (250 ml) water
1 carrot, peeled and finely julienned
3 shallots, sliced on the diagonal
1 red capsicum, deseeded and sliced
1 radicchio treviso or radicchio lettuce, shredded
100 g watercress leaves

Chilli-lime dressing
2 tablespoons desiccated coconut, lightly toasted
2 limes, juiced
2 garlic cloves, roughly chopped
1 bird's eye chilli, roughly chopped (deseed if you prefer)
1⁄2 cup (130 g) Greek-style yogurt
15 g watercress leaves

Cooking method for chilli-lime chicken salad

1. Place the chicken fillets, stock and water into a saucepan, ensuring the chicken is just covered. Gently bring the chicken to the boil while covered. Once the stock comes to the boil, remove the saucepan from the heat, keeping the lid on tight. Sit for 20–25 minutes or until the chicken is fully cooked when tested. Drain and allow to cool.

2. In a large bowl, toss together the carrot, shallots, capsicum, radicchio and watercress. Once the chicken is cooled, gently shred or, if you prefer, slice. Add to the salad.

3. To make the dressing, place the coconut, lime juice, garlic, chilli, yogurt and the reserved watercress into a small food processor bowl and gently whiz together until creamy. Alternatively, place into a small jug and blend with a hand-held blender.