Chicken & kumquat salad 2016

Chicken & kumquat salad

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Prep: 20 mins Cook: 20 mins plus poaching


Serves 6 - 8

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

Nutrition and extra info

Nutrition: per serving (8)

  • kcal259
  • fat13g
  • saturates3g
  • carbs15g
  • sugars5g
  • fibre3g
  • protein18g
  • salt1.3g
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  • 3 chicken breasts
  • 2 large slices sourdough bread, cut into cubes
  • 200g Tenderstem broccoli, cut into small pieces



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 10 kumquats, thinly sliced and seeds removed (see tip)



    It looks like a small, oval orange, but the kumquat, which originates in Asia, is a member of…

  • 10 radishes, cut into quarters



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 1 small red onion, thinly sliced into half moons
  • 100g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 50g toasted almonds with skins, roughly chopped


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • small pack chives, snipped
  • 4 tbsp light olive oil or groundnut oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp golden caster sugar
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp English mustard powder
  • 3 tbsp white wine vinegar
  • 2 tsp poppy seeds


  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.

  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.

  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.

  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.

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