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
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
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
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.