Poached chicken and fresh peach salad with goat's cheese and creamy basil dressing
( SERVES 4 )
If fresh peaches are not in season, substitute with orange segments. If you have any fresh fennel or dill growing in the garden, add a few sprigs as it will impart a wonderful flavour.
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|1||Baby cos lettuce|
|2 cups||Chicken, poached, shredded and skinless|
|1 cup||Peaches, fresh, sliced|
|½ cup||Red onion, sliced|
|2 tbsp||Goats milk cheese, crumbled|
|¼ cup||Hazelnuts, toasted and chopped|
|1 to taste||Cracked black pepper|
|½||Lemon, zest, freshly grated|
|¼ cup||Sour cream|
|1 tbsp||Lemon juice|
|2 tbsp||Parmesan cheese, grated|
|½ cup||Basil leaves, chopped|
- Dressing:Place all ingredients into a small bowl or jam jar, then use a stick blender to mix. Taste and add seasoning.
- Store any leftover dressing in fridge and use in 2 or 3 days.
- On four serving plates place a few salad leaves, top with the chicken, sliced peaches, red onion, goats' cheese, hazelnuts and milled pepper.
Finish by grating lemon zest over each plate and serve with a dollop of creamy basil dressing.
Cook's tip: If fresh peaches are not in season, substitute with orange segments. If you have any fresh fennel or dill growing in the garden, add a few sprigs as it will impart a wonderful flavour.