- Preparation Time30 mins
For the poached chicken for salads
For the salad
2) Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 2.5cm cubes. Discard the bones and skin.
3) For the salad: In a mixing bowl, toss together the chicken, celery, spring onions and herbs. Set aside.
4) In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked streaky bacon, vine-ripened tomatoes and lettuce.
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