Rhubarb and chicken salad

Babiche Martens

Ingredients

1 stick	Rhubarb (Main)
2 Tbsp	Sugar
1 Tbsp	Salt
2	Chicken breasts (Main)
1 Tbsp	Oil
4 cups	Salad greens
2	Oranges, segmented
1	Fennel bulb, sliced thinly
¼ cup	Chervil, fresh leaves, to garnish

Dressing

1 tsp	Dijon mustard
¼ cup	Orange juice
2 Tbsp	Olive oil
1 to taste	Salt and pepper

Directions

1. Cut the rhubarb into 10cm pieces. With a potato peeler, peel into thin strips.
2. Place strips in a colander and sprinkle over salt and sugar.
3. Leave to sit for 10-15 minutes to extract juices and let flavour develop.
4. Pat excess juice off, but there is no need to rinse.
5. Heat barbecue to a medium heat and cook chicken breasts for 5-8 minutes each side or until cooked through. Allow to cool.
6. Combine dressing ingredients in a jar and shake.
7. To serve: Place salad greens on a platter and arrange chicken breasts, oranges, fennel and rhubarb on top.
8. Sprinkle with dressing and toss. Garnish with chervil leaves and serve.