Mediterranean Poached Chicken Salad
Photography by Vanessa Wu.
Serves: 6
INGREDIENTS
4 boneless chicken breasts, skin on
1 cup white wine
1 teaspoon sea salt
4 cloves garlic, crushed
1 bay leaf
½ teaspoon black peppercorns
Dressing
¾ cup extra virgin olive oil
zest of 1 lemon
¼ cup each lemon and orange juice
2 cloves garlic, crushed
½ cup basil or mint leaves
2 tablespoons capers
½ cup small black olives
sea salt and freshly ground pepper
To finish
1 roasted red capsicum, peeled and sliced
3 spring onions, thinly sliced on the diagonal
1 fennel bulb, thinly sliced
2 x 400 gram tins cooked white beans, rinsed and drained
handful of rocket leaves
¼ cup basil or mint leaves
METHOD
Chicken: Put the chicken breasts in a large saucepan with the remaining ingredients. Add enough water to cover the chicken. Bring to just below boiling point then reduce the heat to low and poach until the chicken is just cooked. Remove from the stock and when cool, shred into long strips. Discard the skin and any fat. Strain the stock and freeze to use later for a soup or risotto.
Dressing: Blend the olive oil, zest and juices, garlic and the herbs in a food processor then tip into a large bowl. Fold through the chicken, capers and black olives and season. The chicken can be covered and refrigerated overnight at this stage.
To serve: Remove the salad from the fridge 30 minutes before serving. Toss with the capsicum, spring onions, fennel, white beans, rocket and herbs and transfer to a serving platter.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!