Chicken salad

With a nutty, cucumber and yoghurt dressing

Chicken salad

Chicken salad

Serves Serves 4
Time Cooks In55 minutes plus cooling time
DifficultySuper easy
Nutrition per serving Plus
  • Calories 553 28%
  • Fat 38.1g 54%
  • Saturates 9.2g 46%
  • Sugars 4.2g 5%
  • Protein 44.6g 89%
  • Carbs 5.8g 2%
Of an adult's reference intake
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Ingredients

  • For the chicken
  • 1.3 kg higher-welfare chicken
  • a few black peppercorns
  • a few bay leaves
  • 2 teaspoons ground cumin seeds
  • 1 handful of almonds
  • For the dressing
  • 2 tablespoons fat-free natural yoghurt
  • 3 tablespoons low-fat mayonnaise , made with free-range eggs
  • 2 lemons , juice and zest of
  • 1 cucumber , peeled and diced
  • 1 small bunch of fresh basil , leaves picked and torn
  • To serve
  • 4 big handfuls of mixed salad leaves
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Method

  1. To 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.
  2. 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.
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