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Wednesday, April 1, 2015

Lemongrass-Rooibos Poached Chicken Salad

I got asked to take part in the #PowerOfYou Fairtrade Fortnight campaign aimed at inspiring people to think twice about where and how their food products are sourced. They want to inspire people to support Fairtrade products, which I think is both important and awesome. They sent me a box filled with Fairtrade goodies, amongst which were 3 starred items, which they asked me to use in a recipe. My ingredients were: lemongrass rooibos tea, rainbow peppercorns and a spicy Chakalaka relish - so without further ado - here it is:

Lemongrass-Rooibos Poached Chicken Salad

Ingredients: (serves 4)
750ml water
4 Wupperthal's  Lemongrass Rooibos tea bags
8 U-Kuva i Africa Rainbow peppercorns
Pinch salt
4 chicken breasts

120g rocket
1 avocado (peeled and sliced)
1/2 small red onion (sliced)
seeds of half a pomegranate

For the dressing:
3 tbsp U-Kuva I-Afrika Baobab Cha-ka-la-ka spicy relish
3 tbsp good quality mayonnaise (I make my own: recipe here)
3 tbsp Greek yoghurt
Pinch salt

Pour 750ml hot water into a saucepan and pop in the tea bags, peppercorns and salt, stir to infuse, and bring to the boil. Turn down to a simmer and add the chicken breasts (they should be completely immersed in the water, if not, add a little more water.) Cover with a lid and simmer for 12 minutes or until just cooked through. Remove from the poaching water and allow to cool on a plate.
To make the dressing, simply stir all the ingredients together until they're well-mixed.
Once cooled, slice the chicken breasts into even slivers.
To make the salad: layer the rocket, avo and red onion in a serving dish and top with the chicken.
Spoon over the dressing and sprinkle over pomegranate seeds.

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