A simple savoury salad, with honey-orange glazed poached chicken. Perfect to brighten up the palate on a gloomy winter day.
for two
Ingredients
2 handfuls mixed small leave salad and some fresh mint sprigs
300g free range chicken breasts
1 garlic clove
3 slices with zest of a lemon
1 cm slice of fresh ginger
2 handfuls country bread cut in to coarse pieces
a generous drip of extra virgin olive oil for frying the bread crumbs and 5-6 tbsp. for the dressing
juice from 1 orange
2 tbsp fresh lemon juice
salt and pepper to taste
1/2 tsp dried origano
handful grana padano cheese cut into little chunky pieces
Method
- Wash the salad leaves, dry them off on a kitchen cloth and put into a bowl.
- Mix together the pressed orange juice, extra olive oil, honey and spices in a small bowl and set aside.
- Bring to the boil an amount of water enough to cover the chicken breasts. Add lemon slices and garlic clove.
- Take the pot off the stove and leave the chicken to poach under a lid in the pot from 20 minutes to 1 hour.
- Remove the chicken and slice. Pour into a pan with the glazing sauce and turn it for a few moments.
- Lightly roast the bread pieces until golden and crispy in extra virgin olive oil
- Arrange the salad leaves on two plates, and put the chicken slices and roasted bread chunks and grana padano cheese on top