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Tangy Chicken Salad

ingredients

serves: 4 - 6
750 g (1 1/2 lb) chicken breasts
bouquet garni
1/2 teaspoon whole peppercorns
juice of 1/2 lemon
strip of lemon peel
salt
crisp lettuce leaves
1 large grapefruit
2 large oranges
3 tablespoons French Dressing
radishes or cherry tomatoes
watercress for garnish
mayonnaise or sour cream for serving

method

1. Rinse chicken, place in a saucepan with bouquet garni, peppercorns, lemon juice and rind.

2. Almost cover with water and bring to a slow simmer.

3. Skim, add salt, cover and simmer gently 25 minutes until breasts are tender. Do not boil chicken as it will go stringy.

4. Cool in liquid, lift out chicken and remove skin and bones. Reserve stock for other cooking uses.

5. Cut chicken breasts into generous strips and arrange on a bed of lettuce in a bowl.

6. Peel grapefruit and oranges, remove pith, break into segments and peel off membrane.

7. Halve grapefruit segments. Add to chicken and sprinkle with French dressing.

8. Add colour to salad with whole radishes or cherry tomatoes and garnish with watercress.

9. Serve mayonnaise or sour cream separately.

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