Cut chicken breasts in half lengthwise so they’ll cook quicker. Place chicken in a medium saucepan large enough to fit them in a single layer. Cover with cold salted water and bring to a gentle simmer.

Set your timer and simmer for 8-10 minutes or until chicken is cooked through. You’re aiming for 73C (165F) when tested with a meat thermometer. Or when no longer pink in the middle if you cut through one to test.

While the chicken is cooking, make the salsa. Finely chop the parsley leaves and stems and place in a small bowl. Roughly chop the walnuts and add to the bowl. Stir in oil, lemon juice and a pinch of salt. Taste and season with more salt or more lemon as needed.

When the chicken is cooked remove chicken from the pot with tongs and place in a clean bowl. I usually discard the poaching liquid but you could save it for soup as a light flavoured stock. Allow chicken to cool for a few minutes .

Using clean fingers or two forks, shred chicken into bite sized chunks. Toss chicken in the salsa and divide between 2 plates. Serve with baby spinach leaves on the side.