800 grams boneless chicken breasts, skin on
1 bay leaf
1 small onion, quartered
1 teaspoon sea salt
1 small red onion, very thinly sliced
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon wholegrain mustard
1 teaspoon honey
1 red apple, julienne
1½ cups seedless red grapes, halved
½ cup hazelnuts, roasted, skinned and roughly chopped
2 large handfuls of baby rocket
sea salt and freshly ground pepper
Chicken: Put the chicken in a large saucepan with the bay leaf, onion and salt and place a small plate on top to keep the chicken submerged. Add enough cold water to cover the chicken and bring
to a simmer. Poach gently for 12-15 minutes, until the chicken is fully cooked. Cooking time will depend on the thickness of the chicken. Transfer to a plate and cool. Cover and refrigerate if not using immediately.
Salad: Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Whisk the olive oil, vinegar, mustard and honey in a large bowl and season. Add the apple and toss gently but thoroughly to coat in the dressing. This stops the apple from turning brown.
To assemble: Discard the skin and shred the chicken into long strips.
Add to the dressing along with the remaining ingredients, toss well and transfer to a serving platter.