I use the Chinese method of poaching chicken, which keeps the meat really juicy and tender. If you are in a hurry, just use a dressing of 4 parts olive oil to 1 part lemon juice or white wine vinegar.
Clean and Green Chicken Salad
Peanut Soy Dressing
Place the coriander, ginger, garlic, chillies, onion and chicken in a pan just large enough to hug the chicken. Top up with cold water to cover the chicken, add the salt and cover with a lid. Bring to the boil, then reduce the heat until the water is just moving on the surface. Simmer gently for 30 minutes, then turn off the heat and allow the chicken to cool in its poaching liquor-ideally overnight in the refrigerator. Check it is cooked through.
Meanwhile, make the salad. Have ready a large pan of boiling salted water. Blanch the broccoli florets for 3 minutes, then drain and refresh in cold water. Do the same with the peas and asparagus tips, but for 2 minutes only. Blanch the sugar-snaps for 1 minute only, then drain and refresh in cold water.
To make the dressing, blend the peanut butter, soy sauce, honey, garlic, chilli oil and vinegar until smooth. Use water to thin down to a dressing consistency.
Remove the chicken from the pan and take off the meat, discarding the skin. Either cut the meat into chunks or finely shred. Coat the meat lightly with some of the dressing. Set aside. Retain the stock as a base for an excellent soup.
Separate the lettuce leaves and arrange them with the spinach, rocket and onions over the base of a large platter. Toss the blanched vegetables with the remaining dressing and arrange over the leaves. Scatter chicken over the vegetables.