Chicken Salad
For the chicken
- 3-pound free-range chicken, preferably organic
- A few black peppercorns and bay leaves
- 2 teaspoons ground cumin seeds
- A handful of almonds
- For the dressing
- 2 tablespoons whole milk
- 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
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To serve:
- 2 big handfuls of mixed salad leaves
Instructions:
- 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.