Poached Chicken Salad
|POACHED CHICKEN SALAD|
|Chicken Stock||1L (4 cups)|
|Baby Green Beans||250 g|
|Red Grapes||200 g|
|Cos Lettuce, Leaves Separated||2 heads|
|Watercress Sprigs||100 g|
|Birch & Waite Whole Egg Mayonnaise||60 g|
|Garlic, Finely Chopped||1/2 clove|
|Lemon Juice||1/4 cup|
|Smoked Paprika||1 Tablespoon|
- 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.
- Scatter walnuts over an oven tray and roast, shaking occasionally, until golden (3-5 minutes). Set aside to cool, then coarsely chop.
- Meanwhile, to prepare the lemon-paprika mayonnaise, add lemon juice and paprika to Birch & Waite Whole Egg Mayonnaise, season to taste.
- 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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