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A fresh and tasty salad for the hot days of the year. Garden fresh green beans, marinated chicken breast with finely diced ginger and lemon juice – served cold – yummie!
Serves 4
| Poaching Liquid for chicken – prepare 5 hours ahead :
2 litres water |
Wash and coarsely chop vegetables. In a large casserole, bring water to a boil, add salt and vegetables, ginger, pepper, bay leaf, thyme and garlic. |
| prep. time 10 minutes cook time 1 hour |
Skim off regularly, keeping bouillon at a low boil, until liquid is clear. Cook approximately one hour. |
| Once the bouillon is ready, add salt if required. Remove from fire. | |
| 4 farm fresh chicken breasts | Remove from fire. Add chicken breasts and let stand about 10 minutes, until cooked and center is still slightly pink. Check if properly cooked by making a small cut into the chicken breast. |
| poaching time 10 minutes | |
| Remove chicken breasts from bouillon. Store in air tight and leak proof container. | |
| Dressing : Juice of lemon 100 ml. olive oil 2 tsp of Fleur de Sel 1 tsp of Espelette pepper A few cranks of freshly ground pepper 2 sprigs of rosemary – leaves only 50 grams of fresh ginger – peeled and diced very small |
Spread olive oil and lemon juice evenly over chicken. Sprinkle fleur de sel, Espelette pepper, and ground pepper. Add Rosemary leaves, and finely diced ginger (about 2 mm). |
| prep. time 10 minutes | Close the leak proof container and shake well to ensure that chicken breast are well covered. |
| marinating time 5 hours | Let stand about 5 hours in refrigerator before preparing for the salad. |
| Garden Fresh Green Beans 1 kg green beans – firm and slim beans |
Wash and drain beans. |
| prep. time 15 minutes | Cut ends and French slice beans, if required – set aside. |
| 2 litres Water 1 tbsp coarse salt |
In large bowl, bring 2 litres of water to boil. Add 1 tbsp of coarse salt. |
| cooking time 10-12 Min. | When boiling, add green beans and cook approximately 10 to 12 minutes – cooked yet crunchy. |
| Drain and rinse in very cold water. Drain again, set aside and let cool. | |
| prep. time 10 minutes | Remove chicken breast from container and set on cutting board. With sharp knife, cut chicken width-wise into 4 mm thick slices |
| The Salad : the cooked beans the chicken slices the Marinade (salt, pepper, Espelette Piment, olive oil, lemon juice) |
In large salad bowl, add cooked green beans, chicken slices and dressing. Mix well, correct seasoning if required. Serve immediately. |
