Easy summer salads, lighter foods for a brighter summer

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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

Forrepparttar dressing:

1/4 cup olive oil

1clove garlic crushed

1/2 dessert spoon Dijon or other mild mustard

2 tablespoons balsamic vinegar To makerepparttar 105377 dressing, whiskrepparttar 105378 vinegar and mustard together withrepparttar 105379 garlic, slowly addrepparttar 105380 olive oil while whisking and season with salt and pepper to taste.

Bring a pan of water torepparttar 105381 boil withrepparttar 105382 bay leaves, 1/2 white onion, lemon and peppercorns. Carefully addrepparttar 105383 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, putrepparttar 105384 sliced bread on a baking tray and drizzle withrepparttar 105385 olive oil and season with salt.

Bake in a medium oven until crisp but soft inrepparttar 105386 middle. Mixrepparttar 105387 leaves together withrepparttar 105388 onions and raisins. Turn inrepparttar 105389 salad dressing and put into 4 good-sized bowls. Place slices of tomato and bread aroundrepparttar 105390 edge. Slicerepparttar 105391 warm chicken at an angle and put attractively on top offrepparttar 105392 salad. Sit back, enjoy and get someone else to dorepparttar 105393 washing up.

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