chicken salad

chicken salad
servings
4

method

To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.

To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve
ingredients

for the chicken
• 1.3kgl free-range chicken
• a few black peppercorns and bay leaves
• 2 teaspoons ground cumin seeds
• a handful of almonds

for the dressing
• 2 tablespoons whole milk natural yoghurt
• 3 tablespoons good-quality mayonnaise
• 2 lemons, juiced and zested
• 1 cucumber, peeled and diced
• a small bunch of fresh basil, leaves picked and torn

to serve
• 2 big handfuls of mixed salad leaves