Poached Chicken Salad with Whole Egg Mayonnaise

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SERVES: 4-6
PREP TIME: 40 minutes

half chicken breasts, poached or pan-fried 2-3

snow peas 100 g

asparagus, trimmed and sliced 1 bunch

shelled broad beans 100 g

seeds of a pomegranate 1 fruit

radishes, finely sliced 2

walnuts 1/2 cup

mixed micro herbs

Signature Whole Egg Mayonnaise 1/2 cup +
extra to serve

Method

  1. Cook and slice chicken into small bite size pieces.
  2. Toss cooked chicken slices in ½ cup of Birch & Waite Whole Egg Mayonnaise to generously coat.
  3. Blanch snow peas and asparagus until just tender. Refresh in cold water.
  4. Combine salad ingredients with mayonnaise chicken in a bowl and finish with extra dollops of Birch & Waite Whole Egg Mayonnaise.

Cook’s Note

Cold BBQ chicken meat is suitable for this recipe.

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