2:20

To Prep

0:10

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Lemon chicken and walnut salad

Ingredients
    • Method
    1. Step 1

      Place the chicken and peppercorns in a medium frying pan. Cover with cold water and season with salt. Place over high heat and bring to a simmer. Cook for 10 minutes, or until just cooked through. Remove from heat. Set aside to cool. Transfer to a bowl, cover with plastic wrap and place in the fridge to chill. Coarsely shred.

    2. Step 2

      Cook asparagus in a saucepan of salted boiling water for 1 minute or until bright green and crisp. Refresh under cold running water. Drain well.

    3. Step 3

      Combine chicken, asparagus, celery, walnuts and snowpea sprouts in a large bowl and gently toss to combine. Spoon evenly among four airtight containers.

    4. Step 4

      Combine mayonnaise, lemon juice and tarragon in a small bowl. Taste and season with salt and pepper. Place in an airtight container. Drizzle dressing over the salad to serve.

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