- 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.
- 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.
- 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.
- 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.