Chicken Salad Recipe

Name: Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3-pound free-range chicken, preferably organic, A few black peppercorns and bay leaves, 2 teaspoons ground cumin seeds, A handful of almonds, and more.

Yes, Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad

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