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Easy poached chicken salad
4 chicken breasts (skinless)
1 finely sliced red onion
1 whole half onion
4 good ripe tomatoes sliced thickly
250 grams/4ozs salad leaves mixed
4ozs raisins soaked in hot water for ten minutes
1 half lemon
2 fresh or dry bay leaves
1-teaspoon peppercorns black
1 small French, stick loaf or similar sliced into 1/2 slices
1/4 cup olive oil
1clove garlic crushed
1/2 dessert spoon Dijon or other mild mustard
2 tablespoons balsamic vinegar To make dressing, whisk vinegar and mustard together with garlic, slowly add olive oil while whisking and season with salt and pepper to taste.
Bring a pan of water to boil with bay leaves, 1/2 white onion, lemon and peppercorns. Carefully add chicken and simmer gently until cooked, if you unsure it is worth investing a few dollars in a meat thermometer. The temperature should be at least 75 celcius/167 Fahrenheit, put sliced bread on a baking tray and drizzle with olive oil and season with salt.
Bake in a medium oven until crisp but soft in middle. Mix leaves together with onions and raisins. Turn in salad dressing and put into 4 good-sized bowls. Place slices of tomato and bread around edge. Slice warm chicken at an angle and put attractively on top off salad. Sit back, enjoy and get someone else to do washing up.
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