Kate Liquorish’s Lemongrass-Rooibos Poached Chicken Salad
I cant quite remember how I met Kate Liquorish, I don’t think it had anything to do with her profession as an actress, it certainly had to do with food. We spent a happy time at The Vineyard Hotel in the garden in summer drinking coffee and chatting. I love her approach her fearless inventiveness when it comes to food. Her smile and her wonderful sense of humour are totally beguiling. She appears in several television adverts, nearly always packed with humour. With the fading of summer we still have days which are warm enough to serve a yummy salad like this.
Lemongrass-Rooibos Poached Chicken Salad
4 Wupperthal’s Lemongrass Rooibos tea bags
8 U-Kuva i Africa Rainbow peppercorns
4 chicken breasts
1 avocado (peeled and sliced)
1/2 small red onion (sliced)
seeds of half a pomegranate
For the dressing
3 tbsp U-Kuva I-Afrika Baobab Cha-ka-la-ka spicy relish
3 tbsp good quality mayonnaise, I make my own
3 tbsp Greek yoghurt
Pour 750ml hot water into a saucepan and pop in the tea bags, peppercorns and salt, stir to infuse, and bring to the boil. Turn down to a simmer and add the chicken breasts (they should be completely immersed in the water, if not, add a little more water.) Cover with a lid and simmer for 12 minutes or until just cooked through. Remove from the poaching water and allow to cool on a plate.
To make the dressing, simply stir all the ingredients together until they’re well-mixed.
Once cooled, slice the chicken breasts into even slivers.
To make the salad: layer the rocket, avo and red onion in a serving dish and top with the chicken.
Spoon over the dressing and sprinkle over pomegranate seeds.
Michael’s wine recommendation – CLICK HERE