Skye Gingell's salad of poached chicken, watercress and goat's curd

Skye Gingell's salad of poached chicken, watercress and goat's curd

Calories: 207  Preparation: 10  Cooking: 20  Serves: 4


50g Watercress

2 x chicken breasts

1 fennel bulb

1 head radicchio

2 sticks celery (from the heart)

20 or so little black olives, pitted

Sea salt and freshly ground black pepper

Juice of one lemon

3 tbsp of mild tasting extra virgin olive oil

150g goat’s curd

You can buy Goats curd from good cheese shops, or make your own, see the recipe below. Alternatively mash 100g fresh soft goats cheese with a little milk until it has a sift texture similar to cottage cheese.


Once the chicken is cool enough to handle shred using your fingers into long strips.

Remove the tough outer leaves from the fennel and discard. slice the bulb into the finest possible slices. Do the same with the celery heart. Separate the leaves from the radicchio and tear into bite sized pieces.

Place the chicken and vegetables in a bowl. Season with a little salt and pepper then add the lemon juice and olive oil – toss together lightly, but thoroughly.

Arrange the salad on four plates. Spoon over the goat’s curd and scatter the olives on top. Serve at once.

How to make goats curd: Heat 250ml full fat Goats milk until it reaches 25C on a thermometer. Add 2 tbsp lemon juice and stir well. Cover the pan and set aside for 2hours at room temperature. Line a colander with muslin or a clean tea towel and pour in the mixture. Gather the corners of the cloth together, tie together and allow the whey to drip through. Transfer the white curds to a bowl and add salt to taste. Chill until ready to serve. Makes approximately 150ml.


Fat: 12.5 Saturated Fat: 2.9 Carbohydrate: 3.0 Protein: 20.6 Fibre: 2.1 Salt: 0.41

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