My field&flower

Poached Chicken, Grapefruit, Asparagus and Chicory Salad

Madeleine Shaw's Chicken and Chicory salad
Preparation time: 5 mins

Cooking time: 20 mins

Ingredients (serves 1)
1 field&flower free-range chicken breast
200ml of coconut milk
1/2 grapefruit
1/2 bunch of asparagus
1/2 chicory bulb
1 tsp of chilli flakes
1 tbsp of olive oil
1 tsp of mustard
Salt and pepper

Method

1.Poor the coconut milk into a small pan with a lid
2.Heat up the milk to a low simmer with a pinch of salt
3.Drop the chicken in, pop the lid on and poach for 15-20 mins (depending on the size of the chicken) until cooked through
4.While this is cooking, peel the grapefruit and cut slice it into thin slithers
5.Open up the chicory leaves and cut the ends of the asparagus
6.For the last 5 minutes of the chicken’s cooking time, throw in the asparagus to steam with it (this avoids using another pan and gets the creamy juice inside) 7.Mix the olive oil with mustard and a pinch of salt and pepper
8.Plate everything together, before sprinkling over the chili flakes and salad dressing

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