Chicken, Basil and Avocado Salad

, from Issue #77. March, 2018
Photography by Manja Wachsmuth.
    Chicken, Basil and Avocado Salad

    You can substitute poached chicken – either thighs or breasts – for a lighter version, as the salad is what brings this dish together.

    Serves: 4

    INGREDIENTS

    600 grams boneless chicken thighs
    olive oil
    2 avocados, halved
    salad or cress leaves
    sea salt and ground pepper
    Salad
    3 tablespoons olive oil
    1 tablespoon white wine vinegar
    1 teaspoon Dijon mustard
    pinch chilli flakes
    1 small red onion, finely chopped
    2 tablespoons drained capers
    1 cup pitted olives, roughly chopped
    200 grams marinated artichoke hearts, drained and roughly chopped
    10 cherry tomatoes, halved
    good handful basil, ripped

    METHOD

    Season the chicken with salt and pepper. Heat a little oil in a sauté pan and cook the chicken until golden and fully cooked through. Drain on kitchen towels.

    Salad: Whisk the oil, vinegar, mustard and chilli flakes together in a large bowl and season well. Add all the remaining ingredients and toss together. Cut the chicken into rough chunks and add to the salad along with any resting juices.

    To serve: Thinly slice the avocados, transfer to 4 plates and fan out the slices. Spoon over the salad and garnish with salad leaves. Serves 4.

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