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Poached chicken, green bean and basil mayonnaise salad

You'll need

1 litre (4 cups) chicken stock 3 skinless chicken breasts (about 250gm each) 60 gm walnuts 250 gm baby green beans 200 gm red grapes 2 witlof, leaves separated 100 gm watercress sprigs To serve: crusty white bread   Basil mayonnaise 2½ cups (loosely packed) basil 2 egg yolks 2 tbsp white wine vinegar ½ tsp Dijon mustard 150 ml olive oil 1 tsp lemon juice, or to taste


  • 01
  • Preheat oven to 180C. Bring stock to the 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. Reserve stock for another use.
  • 02
  • Meanwhile, scatter walnuts over an oven tray and roast, shaking occasionally, until golden (3-5 minutes). Set aside to cool, then coarsely chop.
  • 03
  • Meanwhile, for basil mayonnaise, blanch basil in boiling salted water until bright green (30 seconds), drain, refresh, drain again and squeeze out excess water. Process basil, yolks, vinegar and mustard in a food processor until well combined, then, with motor running, add oil in a thin steady stream. Season to taste and adjust consistency with lemon juice and a little warm water until a thick drizzling consistency.
  • 04
  • 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 and serve with crusty bread.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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