ingredients
serves 4
4 boned chicken breasts, total weight about 1 1/2 pound
1 1/4 cups stock or a mixture of stock and white wine
fresh herb sprigs
1/2 pound mixed salad leaves
1/4 cup chopped walnuts or filberts
For the dressing
2 tbsp olive oil
1 tbsp walnut or hazelnut oil
1 tbsp raspberry or red wine vinegar
2 tbsp cranberry relish
salt and ground black pepper
method
1. Skin the chicken breasts. Pour the stock (or stock and wine mixture) into a large shallow saucepan. Add the herbs and bring the liquid to simmering point. Poach the chicken breasts for about 15 minutes until cooked through. Alternatively, leave the skin on the breasts and grill or roast them until tender, then remove the skin.
2. Arrange the salad leaves on four plates. Slice each chicken breast neatly, keeping the slices together, then place each breast on top of a portion of salad, fanning the slices out slightly.
3. Make the dressing by shaking all the ingredients together in a screw top jar. Spoon a little dressing over each salad and sprinkle with the walnuts or filberts.
