POACHED CHICKEN, PEAS, AND BUTTER LETTUCE SALAD

POACHED CHICKEN, PEAS, AND BUTTER LETTUCE SALAD image

Yield 4 people

Number Of Ingredients 7

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2 chicken breast fillets
6.5 ounces peas
2 tbs white wine vinegar
2 tsp Dijon mustard
1.5 tbsp olive oil
2 green onions, thinly sliced
1 butter lettuce, leaves separated

Steps:

Place chicken in saucepan and cover with cold water. Bring to the boil over meduim-high heat, then reduce heat to low adn simmer for 10 minutes. Remove from the heat and cool the chicken in the pan for about 10 minutes, then drain. When cool enough to handle, finely shred. MEANWHILE, cook the peas. If they are fresh, blanch them in a saucepan of boiling salted water for 2 minutes or until just tender. Drain, refresh in a bowl of iced water, then drain again. Place the vinegar, mustard and oilve oil in a large bowl and season to taste with sea salt and freshly ground black pepper. Whisk to combine. Add the shredded chicken, peas, spring onion and lettuce to the dressing, then toss to combine. Serve immediately.