Ingredients

3 chicken breasts

2 large slices sourdough bread, cut into cubes

200g Tenderstem broccoli, cut into small pieces

10 kumquats, thinly sliced and seeds removed

10 radishes, cut into quarters

1 small red onion, thinly sliced into half moons

100g feta, crumbled

50g toasted almonds with skins, roughly chopped

small pack chives, snipped

4 tbsp light olive oil or groundnut oil

1 tsp golden caster sugar

1 lemon, zested and juiced

1 tsp English mustard powder

3 tbsp white wine vinegar

2 tsp poppy seeds

Instructions

Step 1: Bring two pans of water to a boil. Add the chicken breasts to one pan and cook for 2 minutes. Then turn off the heat, cover with a lid, and leave to sit for 30 minutes to finish poaching gently.

Step 2: In the other pan, add the broccoli pieces and cook for 2 minutes. Drain them immediately and transfer to a bowl of cold water to keep their color and crispness.

Step 3: Preheat the oven to 200°C (180°C fan/gas mark 6). Spread the bread cubes on a baking tray and toast for 10–12 minutes until golden. Remove and let cool. These can be prepared a day ahead and stored in a container.

Step 4: Prepare the dressing by combining the light olive oil, golden caster sugar, lemon zest and juice, English mustard powder, white wine vinegar, poppy seeds, and 1 teaspoon of salt in a jar with a lid. Shake well and set aside. The dressing can also be made a day in advance.

Step 5: In a large serving bowl, combine the kumquats, broccoli, radishes, red onion, crumbled feta, toasted almonds, and snipped chives.

Step 6: Once the chicken has finished poaching, remove it from the water and let it cool for 5 minutes. Then shred the chicken into chunky pieces and add it to the salad bowl.

Step 7: Just before serving, pour the dressing over the salad and toss everything together thoroughly.

Tips & Variations

Remove kumquat seeds carefully to avoid bitterness and keep the slices thin for a pleasant burst of citrus in every bite.

Try substituting the kumquats with thinly sliced oranges or mandarins for a different citrus flavor.

For extra crunch, add a handful of toasted sunflower or pumpkin seeds alongside the almonds.

Use gluten-free bread cubes or omit them to make the salad gluten-free.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well poached using the same method, just ensure they are cooked through before resting.

How do I remove seeds from kumquats easily?

Slice the kumquats thinly and use the tip of a small knife or your fingers to gently pop out the seeds. This helps prevent any bitter taste in the salad.