Lemon Chicken and Tomato Salad

Perfect end of summer salad!

4 heirloom tomatoes, sliced

2 large Buffalo mozzarella, torn in half

Pesto

Poached lemon chicken, sliced

2 tbsp lemon zest

3 tbsp lemon juice

2 tbsp olive oil

salt and pepper

Lemon Chicken:

4 c chicken stock

1 lemon, sliced

4 sprigs thyme

1 tbsp peppercorns

4 chicken breasts

Place stock, lemon, thyme and pepper corns into a large pot and bring to a boil, add chicken and cook for 3 minutes. Remove from heat and cover with a lid and let stand for 10 minutes.

Combine lemon zest, juice and olive oil in a small jar, shake to combine.

Divide tomato, mozzarella and mint between plates. Slice chicken and toss with dressing to coat. Drizzle with pesto. Divide amount plates and serve.

Serves 4.

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