Poached Chicken Salad

Serves: 4
Prep time:

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


  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.


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

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