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G & T drunken chicken with iceberg, mint and cucumber salad and English cream dressing

You'll need

1 small iceberg lettuce, leaves separated 1/3 cup (loosely packed) mint, coarsely chopped 1 small Lebanese cucumber, seeds removed, diced   G & T drunken chicken 500 ml (2 cups) tonic water 200 ml gin 35 gm white sugar 30 gm (¼ cup) sea salt 3 juniper berries 1 star anise 1 cardamom pod, bruised 1 piece dried mandarin peel 2 skinless chicken breasts (about 200gm each)   English cream dressing 1 tbsp hot English mustard 1 tbsp chardonnay vinegar 110 ml pouring cream Pinch of caster sugar


  • 01
  • For G & T drunken chicken, bring all ingredients except chicken to the simmer in a saucepan over medium heat. Add chicken, simmer until just cooked (7-8 minutes). Cool chicken in poaching liquid in refrigerator (15-20 minutes). Remove from liquid, coarsely shred and set aside.
  • 02
  • For English cream dressing, whisk mustard and vinegar in a bowl to combine, add cream and whisk until soft peaks form (1-2 minutes). Season to taste with sea salt and sugar, refrigerate until required.
  • 03
  • Combine lettuce, mint, cucumber and chicken in a bowl, drizzle with a little dressing, toss lightly, and serve drizzled with extra dressing.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2007 Toscolo Vernaccia di San Gimignano.

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