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2 chicken breasts
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1 Greek yoghurt tub
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1 pumpkin seeds sachet
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1 dijon mustard sachet
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1 avocado
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1 broccoli
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1 cucumber
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1 kale bunch
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1 lemon
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1 garlic clove
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1 tarragon bunch
Pantry staples: Salt, pepper, olive oil
Allergens: Dairy, onion, garlic
Specialised equipment: Lined baking tray, microplane or fine grater
Chef's note: This dressing was first created at the Palace Hotel in San Francisco in 1923 to celebrate a hit play called “The Green Goddess”. Served with a salad of avocado and broccoli this dish is indicative of big delicious salads served in California. Blend the avocado into the dressing for an extra creamy sauce.
Method:
1. Prepare the ingredients
Preheat oven to 180C fan forced. Wash the ingredients. Cut the broccoli into small florets. Strip the kale leaves from their inner stems and thinly slice. Halve and slice the cucumber on the diagonal. Thinly slice the avocado horizontally. Finely chop 2 teaspoons of tarragon per person. Pick some of the tarragon leaves. Zest and juice the lemon. Grate or finely chop the garlic.
2. Poach the chicken
Place the chicken in a saucepan and cover with water by 1cm. Add a pinch of salt. Slowly bring to the boil then reduce the heat to a very gentle simmer. Poach the chicken for 5 minutes and then turn the heat off. Cover and leave to sit for 10 minutes to finish the cooking.
3. Roast the broccoli
Meanwhile, place the broccoli on a lined baking tray. Drizzle with a little oil and sprinkle with some salt. Cook in the preheated oven for 10 minutes or until lightly browned. For a healthier alternative, you can steam the broccoli for a couple of minutes.
4. Toast the pumpkin seeds
Place the pumpkin seeds on a lined baking tray and place into the preheated oven for 3 minutes or until lightly browned. Alternatively, you can toast them in a dry frying pan until lightly browned.
5. Slice the chicken
Check the chicken is cooked by pressing onto the thickest part of the breast; if it is firm the chicken should be cooked. Thickly slice the chicken in the opposite direction of the muscle fibres.
6. Make the green goddess dressing
Mix the yoghurt, garlic, dijon mustard, chopped tarragon, lemon zest, lemon juice to taste, a dash of olive oil and enough water to make a dressing consistency. Season with salt and pepper.
7. To serve
Assemble the salad by combining the kale leaves, cucumber and broccoli. Top with the chicken, avocado, pumpkin seeds and tarragon leaves. Serve with the green goddess dressing and a light drizzle of olive oil.