 Ingredient
|
750 ml |
verjuice or dry white wine |
|
2 |
fresh bay leaves |
|
4 |
black peppercorns |
|
3 |
sprigs thyme |
|
3 |
sprigs flat-leaf parsley |
|
3 |
chicken breast fillets |
|
100 gm |
baby endive leaves |
|
100 gm |
baby rocket leaves |
|
1 |
baby cos lettuce, trimmed, washed, dried and torn into bite-sized pieces |
|
2 tbsp |
extra-virgin olive oil |
|
2 tsp |
white wine vinegar |
|
1 |
avocado, halved, seeded, peeled and cut into 1cm-thick slices |
|
Basil salad cream |
|
½ cup |
pouring cream |
|
1/3 cup |
sour cream |
|
Direction
|
1 |
. Place verjuice, bay leaves, peppercorns and herbs in a large, deep frying pan and bring to the boil, then simmer for 3 minutes. Add chicken and simmer over very low heat for 10 minutes or until chicken is just tender. Remove pan from heat and stand, covered, for 12 minutes. Remove chicken with a slotted spoon, discard cooking liquid, then cool slightly and tear into bite-sized pieces. |
|
2 |
. For basil salad cream, combine creams, mustard and lemon juice in a small bowl, season to taste and whisk to combine. Cover closely with plastic wrap and refrigerate until required. Just before serving, stir in chopped basil. Makes about ¾ cup. |
|
3 |
. Place salad leaves in a large, shallow bowl or on a large plate, add olive oil and vinegar, season to taste and toss to combine, then top with avocado and chicken. Drizzle with a little basil salad cream and serve, with remaining basil salad cream passed separately. | |