Warm chicken salad
Salad needn't be boring and this one is jazzed up with sweet potato and mangetout to really fill you up. This recipe also works well with fish.
(Serves 4)
Ingredients:
4 chicken breasts (if possible free-range)Chicken stock, to poach (or vegetable stock can be used if you are making with fish)250g sweet potatoes, cubed250g sugar snap peas (you can use frozen garden peas)250g mangetout5 tbsp Greek yogurt3 tbsp mint, finely shreddedJuice 2 lemons
Method:
Place the chicken breasts in a wide, shallow pan and cover with hot stock. Gently simmer and poach for 20 minutes until the chicken is cooked through.
Meanwhile, boil the potatoes for 15 minutes until tender. Drain and set aside.
Blanch the sugar snap peas and mangetout for a few seconds, then drain. Mix the yogurt, mint and lemon juice together, and season to taste.
When the chicken is cooked, allow it to cool for a couple minutes, then slice and combine with all the other ingredients on four plates
Drizzle with the dressing and serve immediately