When you think of salad, one of the first things that might come into your mind is the word ‘healthy’. This one isn’t the most healthy so if you’re looking at losing a few pounds, move along!
OMG, this has to be my favourite salad at the moment. The creamy aioli, the soft poached chicken, the crunchy chick peas and the unnecessary egg and potato. You have to try this!
The ingredients are cheap, and you should be able to make this for about $5 per person.
WHAT YOU NEED (SERVES 2):
• One chicken breast;
• One red onion;
• Two big handfuls of mesclun;
• Six small gourmet potatoes;
• Two eggs;
• SproutMan Chunky Combo (mung beans, chick peas, green peas);
• Kato classic aioli;
• Salt and pepper;
• Powdered chicken stock.
HOW TO PUT THIS TOGETHER:
• Put your eggs and potatoes in a medium saucepan with cold water (enough to cover the eggs and potatoes). Put the saucepan on an element on high and bring to boil (it’s important to boil eggs starting in cold water so they won’t crack open). Take the eggs out after about 12 minutes but keep the potatoes on for another few until they’re ready.
• At the same time as the above step, boil some water (in a jug is easiest) and put the boiled water in a medium saucepan, together with some salt and about a heaped teaspoon of chicken stock. Place the chicken breast in the water on an element on high. Boil for about ten minutes, then take the chicken breast off and turn off the element. Slice the chicken and place it back in the stock water for a few more minutes.
• Chuck all the mesclun in a large bowl and add about four tablespoons of aioli. Slice up some onion (you decide how much) and chuck that in too, with about 100g of SproutMan’s Chunky Combo mix (only $1.99 for a 200g pack!) which includes sprouted baby mung beans, chick peas, and green peas. Toss well until everything is coated nicely in aioli. You can add whatever other ingredients you like here — experiment!
• Peel the eggs and slice them in half. Remove the chicken from the stock water and the potatoes from their water. Toss the warm chicken through the salad when you’re ready to plate.
• Plate up as pictured, with salt and pepper to taste. Enjoy!
