Chicken and Grape Salad
Ingredients
- 500 grams chicken breast - small breasts
- 1 butter lettuce - torn
- 4 celery stalks - sliced thinly
- 1 cup green grapes - cut in half
- 2 spring onions - sliced thinly
- ½ mayonnaise - or 50/50 mayo/yoghurt
- 2 tbsp chives
- 1 tbsp tarragon
- ¼ cup roasted almonds - chopped
- 1 lemon
- 1 baguette
Instructions
PREP AHEAD
Perfectly Poached Chicken
- Bring a saucepan of water to the boil on the stove. Place the chicken gently into the water. Pop a lid on and take it off the heat. Leave to poach for 30 minutes.
- NOTE - the chicken breast need to be small (less than 200 grams each). Cut your breasts smaller if they are larger.
- Remove the chicken and set aside to cool. Shred.
MAKE
- In a medium sized bowl (large enough to fit the shredded chicken), add the mayonnaise, Dijon mustard, chives, tarragon and 1 tsp lemon zest. Stir to combine. Add the shredded chicken and stir to combine. Season with salt and pepper.
- On a serving platter, cover with torn lettuce leaves. Add the celery, grapes and spring onion. Top with chicken. Squeeze over a little lemon juice and season.
TO SERVE
- Serve chicken salad with a crunchy baguette (we love to heat ours up).
Tips and Variations
GLUTEN FREE
VEGETARIAN: Replace Chicken with Jackfruit
PREP AHEAD: Poach Chicken
