Serves: 4
Prep time:
| POACHED CHICKEN SALAD | |
| Chicken Stock | 1L (4 cups) |
| Walnuts | 60 g |
| Baby Green Beans | 250 g |
| Red Grapes | 200 g |
| Cos Lettuce, Leaves Separated | 2 heads |
| Watercress Sprigs | 100 g |
| LEMON-PAPRIKA DRESSING | |
| Birch & Waite Whole Egg Mayonnaise | 60 g |
| Garlic, Finely Chopped | 1/2 clove |
| Lemon Juice | 1/4 cup |
| Smoked Paprika | 1 Tablespoon |
Method
- 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.
Tips:
You can preserve left over stock to make other meals such as chicken soup.
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