Chicken Avocado Mixed Salad

Recipe Swap

Courtesy of Joel Mielle


For the Poaching Liquid:

  • 2 chicken breasts
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 1 tbsp salt (this varies with the amount of water)

For the Dressing:

  • Half cup packed fresh basil leaves
  • 1 lemon
  • 1 garlic clove
  • Salt and Pepper
  • For the Salad:
  • 16 green beans
  • 1 tomato
  • A few fresh basil leaves
  • 1 cup arugula (rocket) leaves
  • Half a ripe avocado
  • Cracked pepper

Directions: Add cold water to a saucepan along with the bay leaves, peppercorns and salt. Place the skinless chicken breast in the cold water and turn on the heat to low and bring to a simmer. Cover with a lid and turn heat off. Leave aside.

For the dressing, remove the stalks from the fresh basil and place the leaves in a blender. You can also use a stick blender. Add the juice of one lemon, olive oil and salt & pepper, then blitz until very smooth.

After 30 minutes, remove the chicken breast from the cooking liquid, reheat the water and blanch the green beans in the same water. Once cooked, refresh under cold water and strain.

Place a cutter or a mould in the center of your plate to begin stacking. Add a few shreds of fresh basil on the bottom. Then add slices of half a tomato by overlapping each slice. Add half the green beans, you can cut them if too long. Top with some of the basil dressing (stir well before using). Add some arugula (rocket) leaves, top with basil dressing, then slice the chicken and add half the chicken slices by overlapping each piece. Top with basil dressing. Peel the avocado, remove stone and slice width wise. Push down to fan slices and place half over the top of the chicken. Top with basil dressing and cracked pepper.

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