CHICKEN, DRIED CHERRY, PINENUT & RICE SALAD
3 boned chicken breasts, cooked no-poach style,180g dried red cherries , 55g pine nuts, toasted, 3 tomatoes, concasse, 90g wild rice,90g basmati rice, 15g large bunch coriander, salt, pepper, vinaigrette made with lemon juice.
Serves: 4
Source: Pink Book
METHOD
Take chicken breast from the fridge 1 hour before use. Bring 1litre if water to the boil, add the chicken breasts, turn of heat, put the lid on and leave for 2 hours. The chicken will cook gently and remain moist. Cook rices separately in chicken stock from poaching, cool. Cut the chicken into chunks. Mix vinaigrette, chop half coriander and mix into vinaigrette. In a large bowl mix together chicken, cherries, pine nuts, tomatoes, rices, seasoning and vinaigrette. At last minute add rest of chopped coriander.