Poached Chicken and Cabbage Salad

Serves 4
¼ red cabbage 
200ml chardonnay vinegar  
¼ green cabbage
1 large chicken breast 
1 green apple 

Vinaigrette Dressing 
1 tbsp white wine vinegar
1 tbsp champagne vinegar
1 tbsp lemon juice
1 tbsp dijon mustard
80ml grape seed oil
Salt and pepper 
Start by thinly slicing the red cabbage, then place in a bowl and season with a tablespoon of salt. Cover and leave to one side for an hour. Then using a sieve, rinse the cabbage under cold water and drain well.

Place the chardonnay vinegar in a pot and bring to the boil. Pour over the red cabbage and steep for an hour (alternatively, this could be done the day prior).

Place the chicken breast in a pot of seasoned water over a low heat and cook for 15 minutes with the lid on. Then remove the lid and allow the chicken to cool in the liquid. Take the green cabbage and cut into thin slices. Place in a medium size bowl. Then cut the apple into thin batons and add to the bowl.

To make the Vinaigrette, whisk together the vinegars, lemon juice and mustard in a bowl, then season with salt and pepper, whisking constantly. Slowly pour in the oil until combined. 

Remove the red cabbage from the liquid and drain, then add to the green cabbage and toss together lightly with the Vinaigrette and season to taste.

Remove the chicken breast from the liquid and slice into thin strips.

To Serve 
Divide the cabbage salad between 4 plates and arrange the strips of chicken breast on top. Shave over some parmesan and finish with some baby shiso leaves to garnish.