Finding a salad the whole family will eat without complaint
isn't so easy in my house.
But this one, which I experimented with last night,
went down with nary a whisper of grumbling.
Using fresh mango in the dressing,
it is a refreshing & simple salad with the crunch of garlic croutons,
the tangy sweetness of raspberries & the bite of aged parmesan.
By poaching the chicken first,
then roasting it briefly,
it is incredibly moist and tender.
But of course you can cook it just by either method,
to save time.
(I only discovered this double cooking method
because I had poached chicken
the night before, in preparation for this salad,
when the other half decided
that we needed to go to Half Moon Bay
for fish & chips on the beach for dinner.
Which was lovely.
So the chicken got popped into the fridge for later.)
Normally it is Rumbah, the lorrikeet,
that I have to deal with when making salad,
as he likes to eat the vegetables as I am chopping.
But this time, it was my husband's hand
which kept creeping onto the plate to steal morsels!
recipe & images: blue fruit