POACHED / SHREDDED / PULLED CHICKEN with TOPPINGS

I love poaching chicken and serving it alongside a salad for a light, low carb lunch or dinner. Poaching chicken breasts is very simple, although it was something I was a little apprehensive about initially, fearing I would cut open the chicken breasts and find uncooked areas. The poaching method in step 1 assures that the chicken will be cooked properly and that you will not have any raw meat on your hands! You can get creative with your poaching liquid and use any types of fresh or dry herbs that you like, such as rosemary, bay leaves, etc. I refrain from using stock, due to its high sodium content and use water instead. The toppings are just suggestions for what to 'sauce' the chicken with; either taste delicious, as do both together! Don't forget a side salad with your chicken. 

Ingredients

• 2 x 250g chicken breast fillets, fat removed and free range preferably
• 2 garlic cloves, peeled & thinly sliced
• 2-3cm ginger, peeled & thinly sliced 
• 4 springs of thyme, fresh or dried 

Avocado Paste 

• 1/2 ripe avocado
• 2 tablespoons apple cider vinegar or juice of 1 lime 
• pinch of sea salt & dash of ground black pepper

Pesto 

• 1 bunch basil, stems removed and leaves washed 
• 20 almonds 
• 2 tablespoons rice bran oil 
• 2 garlic cloves, crushed or finely chopped
• pinch of sea salt & ground black pepper

Cooking

1. Place the chicken breasts, garlic, ginger and thyme in a medium saucepan and cover well with water. Bring to the boil, covered, then simmer for 10 minutes. Turn off the stove and let the saucepan stand, covered, for 5 minutes. Remove the poached chicken from the pan and leave to cool for a few minutes before 'shredding' the chicken (I do this with 2 forks and pull in separate directions, as you would when 'pulling' pork). Discard the poaching liquid. 

2. Whilst the chicken is cooking, make one or both of the toppings:

• To make the avocado paste mash the avocado well and then combine all ingredients together in a small bowl, seasoning to taste. 
• To make the pesto, place the basil leaves, almonds and garlic in a food processor and process until combined. With the motor running, slowly drizzle in the oil. Season to taste. 

Serves / 4 
Total Preparation time / 10 minutes 
Total Cooking time / approx. 25-30 minutes 

x Emily 

RED RAW SALAD

I love grated salads and am currently making an effort to eat them more. After a weekend of severals meals out, I needed a beautiful salad to cure my bloating. My favourite thing about this salad is how vibrant and bright it is. Like some dishes, it actually tastes better the day after it is made and has been left in the fridge overnight. Toss in whatever vegetables you need to make quick use of; just make sure to either shred or finely chop them. Some vegetables I often use that are not featured below include zucchini, lettuce, wombok, celery and several other herbs. Make sure you use gloves when peeling and grating the beetroot! 

INGREDIENTS

• 3 medium carrots, peeled & finely grated
• 2 small beetroots, peeled & finely grated
• 1/2 small red cabbage, thinly shredded
• 1 large lebanese cucumber or 1/2 continental cucumber, grated
• 2-3 tablespoons fresh chives, finely chopped
• 2-3 tablespoons fresh curly parsley, finely chopped

Dressing

• 1 large garlic clove, finely diced
• the juice of 1 lime
• 1 tablespoon sweet chilli sauce
• 2 tablespoons apple cider vinegar

COOKING 

1. Toss the carrot, beetroot, red cabbage, cucumber and herbs together in a large serving bowl. 

2. Combine the dressing ingredients in a small bowl or mug and stir well. Drizzle over the salad and serve. 

Serves / 4 
Total Preparation / Grating time / 20-25 minutes 

x Emily