These poached chicken lettuce cups are a lovely light appetiser or party canape. Prep the components ahead of time and assemble just before serving.
Ingredients
Method
Bring stock and the water to the boil in a large saucepan; reduce to a simmer. Add chicken; cook, covered, for 10 minutes. Remove from heat; stand, covered, for 5 minutes. Remove chicken from poaching liquid; shred with two forks. Reserve 1/3 cup (80ml) of poaching liquid; discard remaining.
Place shredded chicken in a large bowl with reserved poaching liquid and the sesame seeds; toss gently to combine. Season.
Cut pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. Pat seeds dry with paper towel.
GREEN TAHINI DRESSING Place herbs in a food processor; pulse until chopped. Add remaining ingredients; process until smooth. Season to taste, process to combine.
Spoon chicken mixture into lettuce cups; top with mixed herbs, pistachios and pomegranate seeds. Serve with the Green Tahini Dressing.
How long does the green tahini dressing last?
Store the dressing in the fridge for up to one week in a screw top jar or airtight container.
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