Chicken Salad

Name: Chicken Salad
Ingredients: 3-pound free-range chicken, preferably organic; A few black peppercorns and bay leaves; 2 teaspoons ground cumin seeds; A handful of almonds; 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; 2 big handfuls of mixed salad leaves

10 ingredients

8 steps

Ingredients

3-pound free-range chicken, preferably organic
A few black peppercorns and bay leaves
2 teaspoons ground cumin seeds
A handful of almonds
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
2 big handfuls of mixed salad leaves

Directions

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.
2

Poach for about 40 minutes.
3

If you can, leave it to cool in the liquid.
4

Take the chicken out of the pan, remove the skin and shred the meat.
5

Dry-fry the cumin and the almonds in a hot pan and leave to cool.
6

To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl.
7

Add the chicken, cucumber, cumin and almonds with the torn basil.
8

Mix well and serve.