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Lemon chicken and walnut salad
Lemon chicken and walnut salad
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Prep Time:
140 minutes
Cook Time:
10 minutes
Total Time:
150 minutes
Ingredients:
  • 4 small chicken breast fillets
  • 20.00 ml black peppercorns
  • 1 bunch asparagus, trimmed, thinly sliced diagonally
  • 4 celery sticks, thinly sliced diagonally
  • 35g walnut
  • 50g snowpea sprouts
  • 125g mayonnaise
  • 60ml lemon juice
  • 40.00 ml finely shredded tarragon
Instructions:
  • In a medium frying pan, add the chicken and peppercorns. Pour enough cold water to cover the chicken and season with salt. Bring to a simmer over high heat and cook for about 10 minutes until fully cooked. Remove from heat, let it cool, then shred coarsely after chilling in the fridge covered with plastic wrap.
  • Blanch asparagus in boiling salted water for 1 minute until vibrant green and crisp. Shock in cold water to stop cooking. Drain thoroughly.
  • In a large bowl, gently mix together the chicken, asparagus, celery, walnuts, and snowpea sprouts. Divide the mixture evenly into four airtight containers.
  • In a small bowl, mix together mayonnaise, lemon juice, and tarragon. Season with salt and pepper to taste. Transfer the dressing to an airtight container. Drizzle over the salad before serving.

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