CHICKEN & KUMQUAT SALAD

Chicken & kumquat salad image

This seasonal salad is super zingy and fresh. Use finely chopped lemon peel if you can't find kumquats

Provided by Jennifer Joyce

Time 40m

Number Of Ingredients 15

Ingredients

3 chicken breasts
2 large slices sourdough bread , cut into cubes
200g Tenderstem broccoli , cut into small pieces
10 kumquats , thinly sliced and seeds removed (see tip)
10 radishes , cut into quarters
1 small red onion , thinly sliced into half moons
100g feta , crumbled
50g toasted almonds with skins, roughly chopped
small pack chives , snipped
4 tbsp light olive oil or groundnut oil
1 tsp golden caster sugar
1 lemon , zested and juiced
1 tsp English mustard powder
3 tbsp white wine vinegar
2 tsp poppy seeds

Steps:

Bring two pans of water to the boil. Add the chicken breasts to one and cook for 2 mins. Turn off the heat, put a lid on top and leave to sit for 30 mins. Put the broccoli pieces in the other pan, cook for 2 mins, then drain and transfer immediately to a bowl of cold water. This will help it to retain its colour and bite.
While the chicken is poaching, heat oven to 200C/180C fan/gas 6. Put the bread cubes on a baking tray and cook for 10-12 mins until golden, then remove and leave to cool. Can be made a day ahead and stored in a container.
Put the dressing ingredients with 1 tsp salt in a jar with a lid. Shake well and set aside. Can be made a day ahead. Put the kumquats, broccoli, radishes, onion, feta, almonds and chives into a serving bowl.
When the chicken is done, remove from the water, leave to cool for 5 mins, then shred into chunky pieces and add to the salad. Just before serving, pour the dressing over and mix well.

Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium