Herby Pulled Chicken Salad

Steps

1. Bring a small pot of salted water to the boil. Pat chicken dry and place in a medium pot (with a lid) with water and salt. Cover and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15-20 minutes. The residual heat will cook chicken through. Use a sharp knife to test if the thickest part is cooked, juices should run clear. Remove chicken from poaching liquid and rest in a medium bowl, covered, for 5 minutes.
2. While chicken cooks, prepare rocket and black bean bowl. Trim ends off asparagus and slice 1cm on an angle.
3. Cook peas and asparagus in pot of boiling water for about 2 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain.
4. Dice capsicum 1cm. Drain black beans, rinse and drain well again. Add both to a medium bowl. Just before serving, add drained asparagus and peas, rocket and raspberry balsamic vinaigrette. Toss well to combine and season to taste.
5. Finely dice avocado and lightly season; finely chop both measures of herbs; cut lemon into wedges. Set all aside.
6. Once chicken has rested, use two forks to shred (or thinly slice) and return to bowl with any resting juices. Add first measure of herbs, lemon zest and juice and oil. Mix to combine and season to taste.
7. TO SERVE divide rocket and black bean bowl between bowls. Top with herby pulled chicken and sprinkle over toasted pumpkin seeds and avocado. Squeeze over lemon and sprinkle over remaining herbs.