2 cups chicken stock
4 small chicken breast fillets
6 small zucchini, trimmed, thinly sliced lengthways, shredded
120g goat’s cheese, crumbled
1 bunch mint, leaves removed
¼ cup toasted pine nuts
salt, to taste
white pepper, to taste
½ cup light sour cream
1 lemon, finely grated rind and juice
1 Put chicken stock and 2 cups water in a deep frying pan over high heat. Bring to the boil.
Reduce heat to medium and add chicken. Gently simmer for 10 minutes or until cooked through.
2 Remove chicken with a slotted spoon. Transfer to a large plate and allow to cool. Thinly slice.
3 To make zucchini salad, add zucchini to boiling stock and cook for 1–2 minutes or until just tender. Drain and rinse under cold water. Allow to cool.
4 Combine zucchini, goat’s cheese, two-thirds of the mint leaves and pine nuts in a large bowl. Toss until well combined. Season with salt and pepper.
5 To make dressing, put sour cream, lemon rind and juice and remaining mint in a food processor. Process until a smooth sauce forms. Season with salt and white pepper.
6 To serve, spoon zucchini salad onto 4 serving plates. Top with sliced chicken and drizzle with dressing.