By Fiona Bird from Stirrin’ Stuff.
Poached Elmwood Chicken and Couscous Salad
200ml chicken stock (see below)
200g Elmwood chicken breast (poached)
3 Truly Irresistible vine tomatoes
1 tbsp pesto
Half a lime
- Put 100g couscous into a large bowl and add 200ml of hot chicken stock. Set aside for 5 minutes until the couscous has absorbed the stock.
- Cut the chicken, tomatoes and cucumber into bite sized pieces and add to the couscous. Stir gently.
- Add the pesto and a squeeze of lime juice and gently mix together.
To poach the chicken:
Two thick slices of lemon
Approx 600ml Water
Put the chicken breasts into a pan and with the lemon slices and enough water to cover them.
Bring the pan to the boil, cover and gently cook (simmer) to poach the chicken. (10 -15 minutes. The chicken juices are clear, when it is cut.
Try adding bay leaves, peppercorns and white wine.