Warm Chicken Salad with tomato & spinach and a warm parmesan cream
1 pkt Bally Manor Irish Diced
Chicken Breast Fillets
1 tub Morning Fresh Whipping Cream
60g grated Lovilio Parmigiano Reggiano
1 pkt Baby Cherry Tomatoes
1 pkt Meadow Fresh Spinach
1/2 cube Cusina Chicken Stock
Kania Salt & Pepper
Put the chicken into a saucepan, cover with the cream and crumble in the chicken stock cube.
Bring the cream to a gentle simmer and poach the chicken at a low temperature for approximately 12 minutes, turning the chicken once or twice during cooking (you can check to see if the chicken is cooked by cutting into the largest piece).
Add most of the grated parmesan, all the tomatoes, some salt and lots of pepper then after a minute or so divide into bowls.
Top with the spinach then scatter with the remaining parmesan and serve.