Yinarr Meal Pantry
Green Tea Poached Chicken Salad
INGREDIENTS
4 chicken breasts (skin on)
6 green tea bags
3 litre boiling water
6 black pepper corns
1/4 cup yOnis' Paleo Pantry Lemon Dressing
1/4 cup chopped coriander
3 shallots (chopped)
4 large chard leaves (can use pak choy)
1/2 cup rough chopped macadamia nuts
1 teaspoon cumin
1/2 cup macadamia nuts (roughly chopped)
METHOD
In a large double handled saucepan pour 3 litre of water, pepper corns and 6 green tea bags with string removed. Bring to boil and add chicken breasts. Return to simmer and poach for 35-40 minutes. Turn off heat, remove from heat and cool in the green tea poach water. When chicken is cool remove chicken skin and shred chicken into a bowl.
Dry fry cumin and macadamia nuts then set aside to cool.
Place coriander, chicken and shallots in a medium bowl and stir through with a wooden or plastic spoon. Chop the chard leaves and arrange in centre of each dinner plate. Neatly pile the chicken salad on the chard leaves, drizzle with yOnis' Paleo Pantry Lemon Mustard Dressing and top with toasted macadamia nuts. Serve with sparkling water and a slice of lime. Save money - buy a Soda Stream and make your own sparkling water, easy.