Name: Good old-fashioned chicken salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 litre (4 cups) boiling water; 1 litre (4 cups) prepared chicken stock; 700 gram chicken breast fillets; 1 long french bread stick, sliced thinly; 2 tablespoon olive oil; 1/2 cup (150g) mayonnaise; 1/2 cup (120g) sour cream; 2 tablespoon lemon juice; 4 (400g) trimmed celery stalks, sliced thinly; 1 medium_piece (150g) white onion, chopped finely; 3 large_piece (150g) dill pickles, sliced thinly; 2 tablespoon fresh flat-leaf parsley, finely chopped; 1 tablespoon fresh tarragon, finely chopped; 1 large_piece butter lettuce, leaves separated

Ingredients

1 litre (4 cups) boiling water

1 litre (4 cups) prepared chicken stock

700 gram chicken breast fillets

1 long french bread stick, sliced thinly

2 tablespoon olive oil

1/2 cup (150g) mayonnaise

1/2 cup (120g) sour cream

2 tablespoon lemon juice

4 (400g) trimmed celery stalks, sliced thinly

1 medium_piece (150g) white onion, chopped finely

3 large_piece (150g) dill pickles, sliced thinly

2 tablespoon fresh flat-leaf parsley, finely chopped

1 tablespoon fresh tarragon, finely chopped

1 large_piece butter lettuce, leaves separated

Method

1.Bring the water and stock to a boil in large frying pan, poach chicken, covered, about 10 minutes or until cooked through. Cool chicken in liquid 10 minutes, slice thinly. Discard liquid.

2.Meanwhile, brush both sides of bread slices with oil, toast under preheated grill until browned lightly both sides.

3.Whisk mayonnaise, cream and juice in small bowl. Combine chicken with celery, onion, pickle and herbs in large bowl, toss gently to combine. Place lettuce leaves on serving platter, top with salad and bread, drizzle with mayonnaise mixture.

We used whole-egg mayonnaise in this recipe. Cooling chicken in liquid prevents the chicken from drying out.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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