PREPARATION + COOKING TIME: 35 minutes
4 cups water
2 garlic cloves, crushed
6 thyme sprigs
1 lemon, grated zest
2 small chicken breast fillets (500g)
1 bunch Dutch carrots, trimmed, peeled
100g green beans, trimmed
1 bunch asparagus, trimmed
1 bunch radishes, trimmed, quartered
1 bunch watercress, picked
250g punnet mini Roma or grape
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped dill
2 tablespoons red wine vinegar
1 eschalot, finely chopped
1 tablespoon brown sugar
1 Bring combined water, garlic, thyme and zest to the boil in a medium saucepan on high. Reduce heat to medium and simmer 5 minutes until slightly reduced. Add chicken. Simmer on low, covered, 10 minutes. Remove from heat and set aside to cool in liquid. Shred using 2 forks, or slice.
2 Meanwhile, bring a large saucepan of water to boil on high. Blanch carrots, beans and asparagus 30 seconds. Drain and refresh in iced water to stop cooking process. Drain vegetables well.
3 DRESSING In a screw-top jar, combine tomatoes, oil, dill, vinegar, eschalot and sugar. Season to taste. Shake well. Set aside.
4 In a large salad bowl combine chicken, vegetables, radishes and watercress. When ready to serve, pour over tomato dressing.
Nutritional count per serve: Energy 1486kJ; total fat 15g fat (sat fat 3g); carbohydrate 16g; protein 34g; fibre 7g.