Poached Chicken, Green Bean and Basil Mayonaisse Salad

By sarah_carroll

Ingredients

• 1 litre (4 cups) chicken stock
• 3 skinless chicken breasts (about 250gm each)
• 60 gm walnuts
• 250 gm baby green beans
• 200 gm red grapes
• 2 witlof, leaves separated
• 100 gm watercress sprigs
• To serve: crusty white bread
• Basil mayonnaise
• 2 1/2 cups (loosely packed) basil
• 2 egg yolks
• 2 tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• 150 ml olive oil
• 1 tsp lemon juice, or to taste

Details

Servings 4

Preparation

Step 1

1 Preheat oven to 180C. Bring stock to the simmer in a saucepan over medium heat. Add chicken, simmer over low heat for 5 minutes, then set aside to cool in stock (20-25 minutes). Just before serving, coarsely shred chicken. Reserve stock for another use.
2 Meanwhile, scatter walnuts over an oven tray and roast, shaking occasionally, until golden (3-5 minutes). Set aside to cool, then coarsely chop.
3 Meanwhile, for basil mayonnaise, blanch basil in boiling salted water until bright green (30 seconds), drain, refresh, drain again and squeeze out excess water. Process basil, yolks, vinegar and mustard in a food processor until well combined, then, with motor running, add oil in a thin steady stream. Season to taste and adjust consistency with lemon juice and a little warm water until a thick drizzling consistency.
4 Blanch baby green beans in boiling salted water until bright green (1-2 minutes), refresh, drain and combine with remaining ingredients, chicken and walnuts in a large bowl, drizzle over dressing, season to taste and serve with crusty bread.