Chicken & feta salad

Salty Greek feta and tender poached chicken are a match made in heaven.

Preparation Time 20 minutes
Cooking Time 15 minutes
Ingredients
* 3 (about 700g) chicken breast fillets
* 8 green shallots, ends trimmed, thinly sliced
* 1/3 cup fresh dill sprigs
* 200g Greek feta, crumbled
* 2 x 75g pkts toasted pine nuts
* 60ml (1/4 cup) extra-virgin olive oil
* 2 tbs red wine vinegar
* 1 cos lettuce, outer leaves removed, cut lengthways into thin wedges

Method
1. Place the chicken in a large frying pan and cover with boiling water. Bring to a simmer over medium-high heat. Simmer for 10 minutes or until cooked through. Drain. Set aside for 10 minutes to cool slightly. Use two forks to coarsely shred the chicken.
2. Combine the chicken, shallot, dill, feta and pine nuts in a large bowl.
3. Whisk together the oil and vinegar and season with salt and pepper.
4. Divide the lettuce among serving bowls. Top with the chicken mixture and drizzle over the dressing to serve.

Notes & tips
* On a hot summer night this simple lettuce salad is just what you need.
* Prep: 20 mins (+ 10 mins cooling time)
* Tip: If you only have untoasted pine nuts in the cupboard, try toasting your own. Preheat oven to 180°C. Spread the nuts over a baking tray and bake for 5-6 minutes. If you're not using them immediately, store in an airtight container.