Chicken Salad
Cook time: 
Total time: 
yield: 4
  • 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
  • 1 egg
  • ½ cup olive oil
  • ¼ lemon, juiced
  • Dash of salt
  1. Bring 2 cups stock or water to the boil in a saucepan on med-high heat
  2. Once boiling, add chicken to poach
  3. Bring to the boil again and reduce to low heat
  4. Cook for 12-15 min until just cooked through
  5. Remove from heat and stand for 2 minutes in liquid
  6. Remove from saucepan, drain and dice
  7. Whilst chicken is poaching, make the mayonnaise
  8. Crack egg into a bowl or base container of an immersion blender
  9. Add oil and remaining dressing ingredients
  10. Blend for 20-30 seconds non-stop with immersion blender
  11. Cover and refrigerate until ready to serve
  12. Finely dice onion and add to a large mixing bowl
  13. Thinly slice celery and dice avocado to add to the bowl
  14. Roughly chop tarragon and walnuts to add also
  15. Once chicken is cooled, add to the mix, coat well with mayonnaise and season to taste
  16. Serve as suggested
Everybody’s favourite! Use it alone, with salad, wrap it in lettuce leaves or serve on sandwiches.

TIME SAVER TIP - make double for leftovers!
Recipe by Nadia Felsch at