Chicken Salad
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
Salad
- 2 medium chicken breasts
- 2 cups quality chicken stock or water
- ¼ red onion
- 2 stalks celery
- ½ avocado
- ½ heaped cup fresh tarragon
- ¼ cup raw walnuts
- Salt and pepper to taste
Mayonnaise
- 1 egg
- ½ cup olive oil
- ¼ lemon, juiced
- Dash of salt
Instructions
- Bring 2 cups stock or water to the boil in a saucepan on med-high heat
- Once boiling, add chicken to poach
- Bring to the boil again and reduce to low heat
- Cook for 12-15 min until just cooked through
- Remove from heat and stand for 2 minutes in liquid
- Remove from saucepan, drain and dice
- Whilst chicken is poaching, make the mayonnaise
- Crack egg into a bowl or base container of an immersion blender
- Add oil and remaining dressing ingredients
- Blend for 20-30 seconds non-stop with immersion blender
- Cover and refrigerate until ready to serve
- Finely dice onion and add to a large mixing bowl
- Thinly slice celery and dice avocado to add to the bowl
- Roughly chop tarragon and walnuts to add also
- Once chicken is cooled, add to the mix, coat well with mayonnaise and season to taste
- Serve as suggested
Notes
Everybody’s favourite! Use it alone, with salad, wrap it in lettuce leaves or serve on sandwiches.
TIME SAVER TIP - make double for leftovers!
TIME SAVER TIP - make double for leftovers!