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Recipe

Cos salad with poached lemon chicken

This is full of crunch – sweet apple, salted almonds and zesty lemon chicken. You can also try smoked, or BBQ the chicken in strips. Look to use the cos hearts or mini cos lettuces.

Nov 28, 2013 4:00am
  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
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Cos salad with poached lemon chicken

Ingredients

Cos salad with poached lemon chicken
  • 3 cup chicken stock
  • 3.5 slices lemon
  • 2.5 sprigs fresh thyme and parsley
  • 1 large chicken breast
  • 2 apple, thinly sliced
  • 2 tablespoon lemon juice, plus extra for dressing
  • 3 baby cos hearts, cut into quarters
  • 1 celery stalk, sliced
  • 2.5 radishes, finely sliced
  • 1/4 cup flaked almonds, toasted and salted
  • borage or edible flowers
Dressing
  • 1/4 cup lemon oil
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon liquid honey
  • squeeze of lemon juice
  • 1 tablespoon fresh parsley, chopped
  • salt and pepper

Method

  • 1
    Heat the chicken stock, lemon slices, thyme and parsley in a saucepan or deep frying pan.
  • 2
    Add the chicken breast and gently poach for 15-20 minutes – the breast should feel firm when squeezed with the tongs. Remove from the heat and let cool in the stock for 5 minutes, then transfer to a plate to cool and thinly slice on the angle.
  • 3
    Toss the apple slices with the lemon juice to stop browning. Arrange the cos on a serving plate and top with apple slices, celery, radish, chicken, and sprinkle with the almonds.
  • 4
    Spoon over the dressing and garnish with a few flowers.
  • 5
    For the dressing, combine the ingredients in a screw-top jar and shake well.

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