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© David Loftus
"Great kit makes cooking a pleasure."
chicken salad
main courses | serves 4To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve
ingredients
for the chicken
• 1.3kgl free-range chicken
• a few black peppercorns and bay leaves
• 2 teaspoons ground cumin seeds
• a handful of almonds
for the dressing
• 2 tablespoons whole milk natural yoghurt
• 3 tablespoons good-quality mayonnaise
• 2 lemons, juiced and zested
• 1 cucumber, peeled and diced
• a small bunch of fresh basil, leaves picked and torn
to serve
• 2 big handfuls of mixed salad leaves
• 1.3kgl free-range chicken
• a few black peppercorns and bay leaves
• 2 teaspoons ground cumin seeds
• a handful of almonds
for the dressing
• 2 tablespoons whole milk natural yoghurt
• 3 tablespoons good-quality mayonnaise
• 2 lemons, juiced and zested
• 1 cucumber, peeled and diced
• a small bunch of fresh basil, leaves picked and torn
to serve
• 2 big handfuls of mixed salad leaves
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Cooked this meal last night after I saw you post it on twitter.
It was a hit.
What do you suggest we do with the chicken stock that we have created.
Heather
kisses from Brasil!!!!
I imagin this salad is very fresh but nourishing, good recipe Thanks chef!
thanks for posting jamie!
And you must try also our recipes which are delicious. It will be good to be seen here in Macedonia and have one live program……with all chiefs of restaurants…. As suggestion…
Jamie u r the best chef in the world
i love u so much
deliciously excellent.
expecting more on the coming year... good luck!
keep up the good food
xxx