Poached Chicken Salad with Balsamic and Gorgonzola Dressing

From issue #9.
Photography by Minka Firth.
Poached Chicken Salad with Balsamic and Gorgonzola Dressing

Serve this salad as an entrée or as a luncheon dish. Bitter salad leaves are offset by the ripe pears, poached chicken and the richness of the dressing. The dressing can also be served on an antipasto platter with fresh vegetables, such as fennel and radishes for dipping.

Serves: 4


600 grams chicken breast
2 cloves garlic, sliced
8 parsley stalks
1 small bay leaf
1⁄2 teaspoon salt
6 black peppercorns

100 grams gorgonzola or other good soft blue cheese
2 tablespoons balsamic vinegar
1 tablespoon liquid honey

baby cos lettuce leaves
1 red radicchio lettuce
2 firm but ripe pears
100 grams walnuts, toasted
sea salt and freshly ground pepper


Chicken: Put the chicken breasts, garlic, parsley, bay leaf, salt and peppercorns in a saucepan and add enough cold water to cover the chicken. Bring to a simmer then turn down the heat and poach gently until just cooked. Allow the chicken to cool in the liquid.

Dressing: Put the blue cheese, balsamic vinegar and the honey in a small saucepan and gently melt over a low heat. Use a fork or small whisk to blend the ingredients together. Do not allow the mixture to get too hot. Set aside to cool.

Salad: Break the salad leaves into pieces if large, and divide between serving plates. Cut the pears into quarters and cut out the core. Thinly slice and scatter over the salad.

To serve: Take the chicken out of the stock, remove the skin and pat dry on paper towels. Cut into 1⁄2 cm slices and add to the salad. Drizzle the dressing over everything then scatter over the walnuts. Season. Serves 4