Small leave salad with poached chicken

A simple savoury salad, with honey-orange glazed poached chicken. Perfect to brighten up the palate on a gloomy winter day.

for two


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


  1. Wash the salad leaves, dry them off on a kitchen cloth and put into a bowl.
  2. Mix together the pressed orange juice, extra olive oil, honey and spices in a small bowl and set aside.
  3. Bring to the boil an amount of water enough to cover the chicken breasts. Add lemon slices and garlic clove.
  4. Take the pot off the stove and leave the chicken to poach under a lid in the pot from 20 minutes to 1 hour.
  5. Remove the chicken and slice. Pour into a pan with the glazing sauce and turn it for a few moments.
  6. Lightly roast the bread pieces until golden and crispy in extra virgin olive oil
  7. Arrange the salad leaves on two plates, and put the chicken slices and roasted bread chunks and grana padano cheese on top


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