Poached Chicken & Charred Green Bean Salad with Tonnato Sauce

Serves 8

4 Mahy Farms chicken breasts, skin removed and trimmed
½ tsp salt
1 garlic clove, sliced
2 sprigs fresh thyme
1 bay leaf
500g green beans, trimmed or asparagus, trimmed
Extra virgin olive oil (EVO)
Salt and freshly ground black pepper
1/3 cup Salvagno pitted olives
¼ cup Pinoli pine nuts, toasted
½ cup fresh basil leaves, torn
Tonnato sauce (recipe follows)

Arrange chicken breasts in a single layer in a large pot. Sprinkle salt, garlic, thyme and bay over the chicken. Pour in enough cold water to cover the chicken by 3cm. Bring just to the boil then immediately reduce the heat to low, cover the pot and summer very gently for 12-15 minutes, depending on size. The chicken is done when opaque through the middle. Stand chicken in liquid for 5 minutes then remove to a bowl to cool slightly. Cut chicken crosswise into thin slices.

Meanwhile, heat a barbecue or chargrill pan. Toss beans in a medium bowl with a drizzle of EVO; season with salt and pepper. Working in batches, grill beans in a single layer, turning frequently for approx. 5 minutes or until charred on all sides. Remove to one side. Spoon half the tonnato onto a platter. Arrange beans and chicken on top, and then drizzle with remaining tonnato. Serve scattered with olives pine nuts and basil.

Tonnato sauce:
300 g Callipo tuna in olive oil
Salt and freshly ground black pepper
½ cup Sabato egg mayonnaise
2 Tbsp Forum Chardonnay vinegar or Martin Pouret Champagne vinegar
2 Tbsp extra virgin olive oil (EVO)

Empty the can of tuna, including oil, into the bowl of a food processor. Add a little salt and pepper and pulse to combine. With the motor running, drizzle in the EVO and process until the tonnato is very smooth and creamy. Taste and adjust seasoning, if necessary. Will last well stored in the refrigerator for up to a week.

Tonnato sauce also works well as a dip for raw vegetables, a dressing for potato salad or asparagus, as a delicious sandwich filling or a crostini topping.

Recipe by Julie Le Clerc