Poached Chicken and Nectarine Salad
2 x 125g/4oz boneless, skinless chicken breasts
1 carrot, cut into matchstick strips
4 spring onions (scallions), chopped
2 nectarines, stoned and sliced
4 cherry tomatoes, quartered
100g/3½oz rocket (arugula)
1 tsp runny honey
1 tsp honey mustard
1 tbsp cider vinegar
1 tbsp soy sauce
2 tbsp oil-free vinaigrette
salt and ground black pepper
1 Half-fill a pan with water and bring to the boil. Add the chicken, reduce the heat, cover the pan and poach gently for 10–15 minutes until cooked through. Remove with a slotted spoon and set aside to cool.
2 Add the carrot strips to the hot water in the pan and cook for 5 minutes or until they are tender but still retain some crispness. Drain the carrots and refresh in cold water.
3 Mix together the spring onions, nectarines, tomatoes and rocket in a bowl. Blend the honey, mustard, vinegar, soy sauce and vinaigrette until thoroughly mixed and drizzle over the salad. Toss lightly and divide between two serving plates.
4 Slice the chicken and arrange on top of the salad with the carrots. Season and sprinkle the remaining dressing over.