Zesty marinated chicken salad

Ingredients

50g raisins or sultanas
3-4 skinned chicken breasts
Vegetable bouillon/chicken stock cube (optional)
Zest and juice of 1 large lemon
5 tbsp extra virgin olive oil
10 - 15g caster sugar
4 tbsp flat leaf parsley, roughly chopped
150 - 200g bag of salad leaves or one large Romaine lettuce, leaves separated and torn into pieces
Olive oil, a squeeze of lemon and a handful of toasted flaked almonds (optional) to serve

Method

• Put the chicken in a pan and cover with cold water. Add the bouillon or stock as per the pack instructions. Poach gently for approximately 15 – 20 minutes until just done.
• Soak the sultanas in boiling water for at least 20 minutes, then drain.
• Drain the chicken and while still warm, cut or tear it into large, bite-sized pieces.
• In a large bowl, whisk the sugar, oil, lemon juice and zest. Season with salt, pepper and more sugar if needed. Add the chicken & sultanas. Mix gently. Taste and season again.
• When cooled slightly, mix in 3 tablespoons of the chopped parsley. Refrigerate if not serving immediately. Take out of the fridge about 30 minutes before serving to allow it to come up to room temperature.
• Dress the leaves lightly in a little olive oil and lemon juice.
• Pile on to a platter and pile the chicken on top garnished with the chopped parsley and toasted almonds if wished.

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