Ingredients
Method
To make the poached herbed chicken; Add the plain yogurt, tarragon, parsley, and a pinch of sea salt to a bowl. Stir well and set aside.
Bring the chicken stock up to a simmer in a medium-size saucepan on medium-high heat. Add the bay leaf, garlic and thyme and allow to simmer for a further 5 minutes before adding the whole chicken breast, place a lid on slightly ajar. Allow to simmer for 15 minutes or until the chicken is cooked through. Drain the chicken and allow it to cool.
Once the chicken has cooled, slice it up and add it to the herbed yogurt mixture. Toss through to coat and set aside.
To make the avocado sauce; place all the ingredients into a small food processor, blitz until it is a smooth consistency. More sherry vinegar can be added if the sauce is too thick, set aside.
Combine in a bowl the diced cucumber, cherry tomatoes, parsley, lemon juice and olive oil. Toss well.
Start to build the bowl by adding the pre-cooked mixed grains, followed by baby spinach, a good spoonful of the herbed poached chicken, pre-blanched asparagus and the cucumber and tomato salsa. Slice the avocado into wedges and arrange over the top.
Spoon over the romesco dip, followed by a sprinkle of nuts or seeds of your choice.
Serve the Avocado sauce and lemon wedges on the side.
Ingredients
Directions
To make the poached herbed chicken; Add the plain yogurt, tarragon, parsley, and a pinch of sea salt to a bowl. Stir well and set aside.
Bring the chicken stock up to a simmer in a medium-size saucepan on medium-high heat. Add the bay leaf, garlic and thyme and allow to simmer for a further 5 minutes before adding the whole chicken breast, place a lid on slightly ajar. Allow to simmer for 15 minutes or until the chicken is cooked through. Drain the chicken and allow it to cool.
Once the chicken has cooled, slice it up and add it to the herbed yogurt mixture. Toss through to coat and set aside.
To make the avocado sauce; place all the ingredients into a small food processor, blitz until it is a smooth consistency. More sherry vinegar can be added if the sauce is too thick, set aside.
Combine in a bowl the diced cucumber, cherry tomatoes, parsley, lemon juice and olive oil. Toss well.
Start to build the bowl by adding the pre-cooked mixed grains, followed by baby spinach, a good spoonful of the herbed poached chicken, pre-blanched asparagus and the cucumber and tomato salsa. Slice the avocado into wedges and arrange over the top.
Spoon over the romesco dip, followed by a sprinkle of nuts or seeds of your choice.
Serve the Avocado sauce and lemon wedges on the side.