Name: Old-fashioned chicken salad
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 litre (4 cups) boiling water; 1 litre (4 cups) chicken stock; 700 gram chicken breast fillets; 1 long french bread stick, thinly sliced; 2 tablespoon olive oil; 1/3 cup (90g) mayonnaise; 1/2 cup (120g) sour cream; 2 tablespoon lemon juice; 4 celery stalks (400g), trimmed, thinly sliced; 1 medium white onion (150g), finely chopped; 3 large dill pickles (150g), thinly sliced; 2 tablespoon finely chopped fresh continental parsley; 1 tablespoon finely chopped fresh tarragon; 1 large butter lettuce, leaves separated

Ingredients

1 litre (4 cups) boiling water

1 litre (4 cups) chicken stock

700 gram chicken breast fillets

1 long french bread stick, thinly sliced

2 tablespoon olive oil

1/3 cup (90g) mayonnaise

1/2 cup (120g) sour cream

2 tablespoon lemon juice

4 celery stalks (400g), trimmed, thinly sliced

1 medium white onion (150g), finely chopped

3 large dill pickles (150g), thinly sliced

2 tablespoon finely chopped fresh continental parsley

1 tablespoon finely chopped fresh tarragon

1 large butter lettuce, leaves separated

Method

1.Bring the water and stock to the boil in large frying pan. Poach chicken, covered, for 10 minutes or until cooked through. Cool chicken in liquid 10 minutes. Thinly slice chicken and discard liquid.

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

3.Whisk mayonnaise, sour cream and lemon juice in a small bowl. Place chicken, celery, onion, pickle and herbs in large bowl and toss gently to combine.

4.Place lettuce leaves on a serving platter and top with the salad and bread. Drizzle with the mayonnaise mixture.

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.

Instagram Facebook