Poached Chicken Salad

Serves: 4
Prep time:

POACHED CHICKEN SALAD
Chicken Stock1L (4 cups)
Walnuts60 g
Baby Green Beans250 g
Red Grapes200 g
Cos Lettuce, Leaves Separated2 heads
Watercress Sprigs100 g
LEMON-PAPRIKA DRESSING
Birch & Waite Whole Egg Mayonnaise60 g
Garlic, Finely Chopped1/2 clove
Lemon Juice1/4 cup
Smoked Paprika1 Tablespoon

Method

  1. Preheat oven to 180°C. Bring stock to a simmer in a saucepan over medium heat. Add chicken, simmer over low heat for 5 minutes, then set aside to cool in stock (20-25 minutes). Just before serving, coarsely shred chicken.
  2. Scatter walnuts over an oven tray and roast, shaking occasionally, until golden (3-5 minutes). Set aside to cool, then coarsely chop.
  3. Meanwhile, to prepare the lemon-paprika mayonnaise, add lemon juice and paprika to Birch & Waite Whole Egg Mayonnaise, season to taste.
  4. Blanch baby green beans in boiling salted water until bright green (1-2 minutes), refresh, drain and combine with remaining ingredients, chicken and walnuts in a large bowl, drizzle over dressing, season to taste.

Tips:

You can preserve left over stock to make other meals such as chicken soup.

Explore Our Recipes

Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.

Explore Our Range

We’ve created a wide range of batch crafted, superior-quality products, all made with the finest, fresh Australian ingredients in our kitchens in Marrickville, Sydney.