Chicken salad

Name: Chicken salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: For the chicken; 1.3kg higher-welfare chicken; a few black peppercorns and 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, juiced and zested; 1 cucumber, peeled and diced; a small bunch of fresh basil, leaves picked and torn; To serve; 4 big handfuls of mixed salad leaves

With a nutty, cucumber and yoghurt dressing

Gluten-free

55 mins plus cooling time

Super easy

serves 4

About the recipe

nutrition per serving

553

Calories

28%

38.1g

Fat

54%

9.2g

Saturates

46%

4.2g

Sugars

44.6g

Protein

89%

5.8g

Carbs

of an adult’s reference intake

Ingredients

For the chicken

1.3kg higher-welfare chicken

a few black peppercorns and 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, juiced and zested

1 cucumber, peeled and diced

a small bunch of fresh basil, leaves picked and torn

To serve

4 big handfuls of mixed salad leaves

Method

The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad

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.
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.