Chicken, Jersey Benne & Avocado Salad With Yoghurt & Vanilla Dressing

Food styling, recipes & photography David Neville

	2 free-range chicken breasts, skin removed
	400g jersey benne potatoes, or baby potatoes
	200g green tomatoes
	1 avocado
	1 cup natural yoghurt
	1 Heilala vanilla pod
	2 tablespoons apple cider vinegar
	½ teaspoon coriander seeds, toasted and crushed
	½ teaspoon fennel seeds, toasted and crushed
	½ teaspoon black peppercorns, crushed
	15-20 chives, finely sliced
	100g rocket leaves

1.	Bring a medium-sized pot of water to the boil, then remove from the heat and immerse the chicken breasts.
2.	Cover with a lid and leave for 8-9 minutes until the chicken breasts are cooked through and their juices are clear. Remove from the water and allow to cool.
3.	Put the baby potatoes into a suitable pot, cover with cold water, bring to a simmer and cook until al dente. Strain and allow to steam dry.
4.	Remove and discard the cores from the tomatoes and cut into quarters.
5.	Cut the avocado into two, discard the stone and skin and slice into thick wedges.
6.	Put the avocado and tomato into a bowl and sprinkle with a pinch of flaky salt.
7.	Put the yoghurt into a separate medium-sized bowl.
8.	Split the vanilla pod and use the tip of a small knife to scrape the seeds out into the yoghurt.
9.	Add the vinegar, crushed seeds, pepper and chives and fold together. Allow to infuse.
10.	Cut the cooled potatoes into halves and add to the tomato and avocado.
11.	Finely slice the chicken breasts lengthwise.
12.	Add the yoghurt dressing to the vegetables and loosely toss together until the yoghurt is just beginning to coat (less mixing is better to avoid bruising).
13.	Divide the vegetables between 4 bowls, interleaving slices of chicken and rocket leaves on top.
14.	Sprinkle over flaky salt to taste. Serve immediately.