I love this salad! There are lots of textures and flavors, none of which dominate the other and they seem to complement each other too. I poached the chicken in my usual way which gives the chicken more flavor (place chicken on aluminum foil, season with salt and freshly ground black pepper, drizzle over 1 tbsp. olive oil and juice of half a lemon and cook for half an hour). When making a dressing I like to put the ingredients in a jar with a screw top lid and give the ingredients a good shake until they emulsify.
1 large chicken breast – poached (see above) and cut into bite size pieces.
1/2 a cauliflower – cut into smallish florets, drizzled with extra virgin olive oil and seasoned with salt and freshly ground black pepper
2 oz. arugula (it is more than it sounds)
1 x 15 oz. can of chickpeas – rinsed and drained
1/2 a shallot – finely chopped
Place dressing in a large mixing bowl.
Add arugula and toss well.
Then, in order, add chicken, cauliflower, chickpeas and shallot one by one tossing well before adding the next ingredient. This ensures a good, even coating of dressing.
Lemon Anchovy Dressing
Juice of 1/2 a lemon
1 tsp. Dijon mustard
2 tbsp. extra virgin olive oil
2 – 4 anchovy fillets (try 2 to start with a taste) – finely chopped
Mix lemon juice and mustard until smooth then add oil and anchovies.
