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Chicken & kumquat salad 2016

Chicken & kumquat salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus poaching
  • Easy
  • Serves 6 - 8

This seasonal salad is super zingy and fresh. Use finely chopped lemon peel if you can't find kumquats

Nutrition: per serving (8)
NutrientUnit
kcal259
fat13g
saturates3g
carbs15g
sugars5g
fibre3g
protein18g
salt1.3g
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Ingredients

  • 3 chicken breasts
  • 2 large slices sourdough bread , cut into cubes
  • 200g Tenderstem broccoli , cut into small pieces
  • 10 kumquats , thinly sliced and seeds removed (see tip)
  • 10 radishes , cut into quarters
  • 1 small red onion , thinly sliced into half moons
  • 100g feta , crumbled
  • 50g toasted almonds with skins, roughly chopped
  • small pack chives , snipped
  • 4 tbsp light olive oil or groundnut oil
  • 1 tsp golden caster sugar
  • 1 lemon , zested and juiced
  • 1 tsp English mustard powder
  • 3 tbsp white wine vinegar
  • 2 tsp poppy seeds

Method

  • STEP 1

    Bring two pans of water to the boil. Add the chicken breasts to one and cook for 2 mins. Turn off the heat, put a lid on top and leave to sit for 30 mins. Put the broccoli pieces in the other pan, cook for 2 mins, then drain and transfer immediately to a bowl of cold water. This will help it to retain its colour and bite.

  • STEP 2

    While the chicken is poaching, heat oven to 200C/180C fan/gas 6. Put the bread cubes on a baking tray and cook for 10-12 mins until golden, then remove and leave to cool. Can be made a day ahead and stored in a container.

  • STEP 3

    Put the dressing ingredients with 1 tsp salt in a jar with a lid. Shake well and set aside. Can be made a day ahead. Put the kumquats, broccoli, radishes, onion, feta, almonds and chives into a serving bowl.

  • STEP 4

    When the chicken is done, remove from the water, leave to cool for 5 mins, then shred into chunky pieces and add to the salad. Just before serving, pour the dressing over and mix well.

Recipe from Good Food magazine, November 2016

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