- 250 g chicken breast with skin and bone, 2 portions
- Olive oil for browning
- 1 cup chicken stock
- Sea salt and freshly ground pepper
- 170 g slim asparagus spears, trimmed
- 2 baby gem lettuce, trimmed and halved
- For the dressing, mix:
- 3 T lemon juice
- 1 clove garlic, crushed
- 1/4 t Dijon mustard
- 1/3 cup olive oil
- Sea salt and freshly ground black pepper to taste
- For the topping, mix:
- 1 free-range egg, hard-boiled and chopped
- 1 T capers, rinsed
- 50 g croutons
In a suitable pan over a medium-high heat, brown the chicken, skin-side down, in 1 T olive oil.
Turn, pour in the stock, cover and reduce the heat. Simmer very gently for about 15 minutes until just cooked and still moist.
Remove the chicken from the pan, season and keep warm, covered in foil.
Strain the stock, wipe out the pan and return the stock to the pan. Bring to a simmer then add the asparagus. Simmer, uncovered, for 3 to 4 minutes, or until tender-crisp.
Slice the chicken, discarding the bones, and mix with the dressing. Divide the lettuce between 2 plates. Spoon over the chicken and dressing.
Add the asparagus and sprinkle over the topping.
Cook’s notes: Use fine green beans instead of asparagus, or a mix of the two. To save time, use 300–400 g skinned, filletted chicken breast and reduce the poaching time to 5 minutes.