Fast Recipes

Poached chicken, green bean and basil mayonnaise salad

Australian Gourmet Traveller recipe for Poached chicken, green bean and basil mayonnaise salad

  • Serves 4
Poached chicken, green bean and basil mayonnaise salad
Poached chicken, green bean and basil mayonnaise salad

Ingredients

  • 1 litre chicken stock (4 cups)
  • 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 basil (loosely packed)
  • 2 egg yolks
  • 2 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 150 ml olive oil
  • 1 tsp lemon juice, or to taste

Method

Main
  • 1
    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.
  • 2
    Meanwhile, scatter walnuts over an oven tray and roast, shaking occasionally, until golden (3-5 minutes). Set aside to cool, then coarsely chop.
  • 3
    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.
  • 4
    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.

Notes

This recipe is from the March 2011 issue of Australian Gourmet Traveller.

SHAREPIN