Poached Chicken Salad with Orange and Dates

Poaching chicken is one of the gentlest ways to cook it. You put the fillets in cold water, bring it up to the boil, then drop the heat so it barely simmers. The meat stays soft and juicy, and it comes out tasting clean, which suits a salad that is mostly about the fruit and the peppery leaves. Once the pan is off the heat, let the chicken sit in its liquid while you do everything else. It keeps cooking gently as it cools, and you will find it easier to shred.

Dates are the part of this salad I keep coming back to. They are naturally sweet and chewy, so a few quartered pieces go a long way. Medjool dates are the soft, caramel-like ones most people find in shops, but any fresh or soft date works here. Pair them with orange and the sharpness of lemon juice and the salad tastes lively rather than sugary. Pomegranate seeds add a little pop of juice on top, and they look lovely on a plate with dark green rocket.

A cooking tip: when you zest the orange, use only the bright outer layer. The white pith underneath is bitter, so take the rind off in thin strips before you peel and segment the fruit. Keep the reserved juice in the dressing. It is what ties the lemon thyme and olive oil together. Lemon thyme has a softer, slightly citrusy scent that goes well with chicken, but ordinary thyme will do if that is what you have.

If you have leftovers, store the shredded chicken and the dressing separately in the fridge. Keep the rocket dry and whole, and it will hold for a day or two. Chicken on its own makes a fine sandwich filler the next day, or you can toss it into a wrap with a spoonful of plain yoghurt. The dates and pomegranate also keep well in a small container, so you can rebuild a quick lunch without much fuss.

For something to serve alongside, a warm bread roll or a small bowl of grains fills the plate without weighing it down. This salad also sits nicely next to a simple roast vegetable dish. If you want something hearty for the same table, the Grilled Cod with Corn Avocado Salsa brings a fresh, summery feel, and the Grilled Jerk Chicken Thighs offer a spicy contrast when you want more heat on the table. For a lunch with more substance, the Savoury Spinach and Mushroom Egg Bake makes a comforting partner.

The salad is best eaten soon after you dress it. Rocket wilts quickly once it touches the dressing, so have the plate ready and add the leaves and toppings just before you sit down. It is a meal that rewards a little attention to how you build the plate, and it comes together far more quickly than it looks.