SUMMER POACHED CHICKEN SALAD This is the kind of clean, uncomplicated dish you start to long for when you're sitting at your desk and the GPO clock finishes its midday gong. Luckily, it packs well, with the dressing on the side. 3 coriander (cilantro) roots with stems 1 tablespoon black peppercorns 3 slices fresh ginger 2 green onions, roughly chopped 1 tablespoon salt 4 chicken breast fillets TO SERVE 1/2 iceberg lettuce, shredded 2 cups baby english spinach 1 cup broccoli florets, blanched and refreshed 1 cup sugarsnap peas, blanched and refreshed 8 asparagus spears, blanches and refreshed Chili garlic dressing (recipe follows) 1/2 cup coriander (cilantro) leaves 1/4 cup mint leaves Lime wedges

Place coriander roots, peppercorns, ginger, onions and salt in a medium to large saucepan, fill with cold water and bring to the boil over high heat. Add chicken breasts to saucepan and stir. Turn off heat and cover with a tight-fitting lid. Leave to poach for 2 hours.

TO SERVE: Divide iceberg lettuce, spinach and blanched vegetables among four plates. Slice chicken breasts on the diagonal into 1/2-inch slices. Place on top of greens and spoon over dressing. Finish with coriander, mint leaves and lime wedges.

Serves 4.

CHILI GARLIC DRESSING

2 chilies, finely chopped
3 cloves garlic, chopped
2 tablespoons palm sugar
1 tablespoon rice vinegar
3 tablespoons lime or lemon juice
3 tablespoons fish sauce

Place all ingredients in a bowl and whisk to combine.

NOTE: If pressed for time, serve with a simple dressing made from extra virgin olive oil and the juice of fresh limes.

Bills - Breakfast, Lunch + Dinner, Bill Granger