750 mlverjuice or dry white wine2fresh bay leaves4black peppercorns3sprigs thyme3sprigs flat-leaf parsley3chicken breast fillets100 gmbaby endive leaves100 gmbaby rocket leaves1baby cos lettuce, trimmed, washed, dried and torn into bite-sized pieces2 tbspextra-virgin olive oil2 tspwhite wine vinegar1avocado, halved, seeded, peeled and cut into 1cm-thick slicesBasil salad cream½ cuppouring cream1/3 cupsour cream1 tspDijon mustard1 tsplemon juice, or to taste¼ cupcoarsely chopped basil
Place verjuice, bay leaves, peppercorns and herbs in a large, deep frying pan and bring to the boil, then simmer for 3 minutes. Add chicken and simmer over very low heat for 10 minutes or until chicken is just tender. Remove pan from heat and stand, covered, for 12 minutes. Remove chicken with a slotted spoon, discard cooking liquid, then cool slightly and tear into bite-sized pieces.
For basil salad cream, combine creams, mustard and lemon juice in a small bowl, season to taste and whisk to combine. Cover closely with plastic wrap and refrigerate until required. Just before serving, stir in chopped basil. Makes about ¾ cup.
Place salad leaves in a large, shallow bowl or on a large plate, add olive oil and vinegar, season to taste and toss to combine, then top with avocado and chicken. Drizzle with a little basil salad cream and serve, with remaining basil salad cream passed separately.