Recipe

Raw slaw with poached chicken

There's no excuse for boring lunches with this raw slaw recipe up your sleeve. Combining the beautiful colours of raw veges with the beautiful tenderness of poached chicken, it's healthy and delish.

  • 40 mins preparation
  • Serves 4
  • Print
    Print

Ingredients

  • 400 gram chicken breasts, halved horizontally
  • 3 cup salt-reduced chicken stock
  • 2 teaspoon fennel seeds, toasted
  • 1 fennel bulb, thinly sliced (see tip), fronds and stalks reserved
  • 1/2 cup tri-coloured quinoa, rinsed well
  • 2 cup shredded red cabbage
  • 150 gram celeriac, peeled, cut into matchsticks
  • 1 bunch mixed baby carrots, thinly sliced (see tip)
  • 1 firm pear, unpeeled, cut into matchsticks
  • 1/4 cup coarsely chopped toasted walnuts
Dressing
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon currants
  • 2 teaspoon honey
  • 2 teaspoon finely grated lemon rind

Method

  • 1
    Place chicken, stock, 1 teaspoon fennel seeds and fennel stalks in a medium saucepan, bringing to a simmer. Cook, covered, over medium heat for 15 minutes or until chicken is cooked through. Using tongs, carefully transfer chicken to a plate or tray and leave to cool slightly. Reserve ¼ cup strained poaching liquid, then discard remaining liquid and solids.
  • 2
    Cook quinoa following packet directions. Cool.
  • 3
    For the dressing, place all the ingredients, including reserved poaching liquid,in a screwtop jar. Shake well. Season to taste.
  • 4
    Place quinoa, fennel, cabbage, celeriac, carrot, pear, remaining fennel seeds and reserved fennel fronds in a large bowl. Drizzle with dressing.
  • 5
    Slice chicken and add to salad. Sprinkle with walnuts to serve.

Notes

Use a V-slicer or mandoline, if you have one, to cut the fennel and carrots thinly.