Shredded Chicken and Raw Veggie Salad

Cook Time 35 minutes

Servings 4

Ingredients

1 chicken breast
750ml chicken stock (or enough to cover the chicken breast)
2 oranges, segmented (juice reserved)
2 beetroot, julienne in a food processor
2 carrots, julienne in a food processor
1 fennel bulb, julienne in a food processor
1 cucumber, julienne in a food processor
1 French shallot, finely sliced
½ bunch mint, leaves washed and picked
½ bunch coriander, leaves washed and picked
1 large handful of smoked whole almonds
100g Danish fetta, crumbled

Dressing
1 tsp seeded mustard
2 tsp sumac
2 tbsp reserved orange juice
4 tbsp extra virgin olive oil
Salt and pepper

A healthy and delicious recipe to get more veggies into your diet!

Method

Bring chicken stock to the boil. Place the chicken breast in the stock and cover pot with a lid. Turn the heat off and allow the chicken to poach for 45 minutes. This step can be done the day before. Once the chicken is firm to the touch you will know it is ready. With your fingers pull the chicken apart into threads and reserve.

For the dressing combine all ingredients in a bowl.

To assemble, mix the cooled chicken with all the vegetables, nuts and fetta. Finally pour over the dressing and toss well before serving.