Chicken Salad
Prep and cook time: 30 mins to 1 hour
Serves: 4
1.3kg chicken
1 few black peppercorns and bay leaves
2 x 5ml spoons cumin seeds
Handful of almonds
2 x 15ml spoons whole milk natural yoghurt
3 x 15ml spoons mayonnaise
2 lemons, juiced and zested
1 cucumber, peeled and diced
20g pack of basil, torn
200g bag Fresh ‘n’ Ready continental four-leaf 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 around 40 minutes. If you can, leave it to cool in the liquid. Then take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and 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 with the four-leaf salad.