Poached Chicken, Apple, Rocket and Hazelnut Salad

, from Issue #32. August, 2015
Photography by Aaron McLean.
Poached Chicken, Apple, Rocket and Hazelnut Salad

Poaching is a gentle way of cooking that results in succulent chicken, which can also be used cold for sandwiches.

Serves: 4-6


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.