Poached Chicken, Watercress and Blue Cheese Salad

Cook time 45 minutes
Servings 2


1 skinless chicken breast

6 peppercorns

3 bay leaves

50-80g walnuts, toasted

1 tbsp red wine vinegar

100ml Cobram extra virgin olive oil

100g blue vein cheese, like a Gorgonzola Dolce or Roquefort

1 firm pear, thinly sliced

1 bunch of watercress, top sprigs picked and washed well

2 spring onions, whites only, finely chopped

Salt and pepper

Poached Chicken, Watercress and Blue Cheese Salad


To poach the chicken breasts, bring a pot of water to the boil and add the peppercorns and bay leaves. Turn down to a simmer and place chicken into the water. Simmer for 10 minutes. Turn the heat off and allow the chicken to stand in the water for a further 15 minutes. Once cool enough to handle, remove and then shred into fine strands with your fingers.

In a mortar and pestle make the dressing by crushing half of the nuts to a crumb with a pinch of salt and pepper then add the vinegar followed by the extra virgin olive oil.

To assemble the salad, combine the watercress, pear, roughly crumbled cheese, spring onions, the remaining walnuts that have been broken in half and the chicken in a large bowl. Add the dressing just before serving and toss well to coat.