1 chicken breast
½ cup white wine
2 sprigs of thyme
200g of Brussel sprouts, finely shredded with a sharp knife or on a mandolin
1 small bunch of red grapes, cut in half
1 small bunch of green grapes, cut in half
½ cup of whole almonds, toasted and then roughly chopped
½ bunch spring onions, white part finely sliced into rounds
1 tbs. seeded mustard
1 tbs. red wine vinegar
3 tbs. olive oil
¼ of cup buttermilk
¼ cup of Parmesan, finely grated and loosely packed
In a medium saucepan, add the thyme, white wine and peppercorns. Add enough water to fill the pot half way up. Bring to the boil. Turn the heat down and add the chicken. Simmer very gently for 10 minutes. Turn the heat off and allow the chicken to cool down in the liquid. Remove chicken and with your hands, pull apart to shred into strands.
For the dressing, whisk all of the ingredients together.
In a large bowl, toss together the chicken, Brussel sprouts, grapes, almonds and springs onions. Drizzle the dressing over the salad at the last minute.