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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool