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Chicken, almond, mint and watercress salad

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 brown onion, halved
  • 1.5L (6 cups) cold water
  • 2 (about 250g each) chicken breast fillets
  • 500g Baby Coliban (Chat) potatoes (see note)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • 3 cups watercress leaves
  • 1/2 cup fresh mint leaves, torn
  • 25g (1/4 cup) flaked almonds, toasted
  • 2 tablespoons currants


  • 1
    Bring the onion and water to the boil in a medium saucepan over medium-high heat. Add the chicken. Reduce heat to medium-low and cook for 5 minutes. Cover and set aside for 30 minutes to poach. Remove the chicken. Set aside to cool completely. Coarsely shred.
  • 2
    Meanwhile, cook the potatoes in a saucepan of boiling water for 10-12 minutes or until tender. Drain and set aside to cool.
  • 3
    Whisk the lemon juice, oil, honey and cumin in a small bowl.
  • 4
    Thickly slice the potatoes. Combine the chicken, potato, watercress, mint, almonds and currants in a large bowl. Add the dressing. Season with salt and pepper and toss to combine. Divide among serving bowls.

Source: taste.com.au


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