Poached chicken salad with walnuts, baby green beans and grapes with a lemon-paprika dressing.

Serves 4

Associated Products:


Poached Chicken Salad

  • 1L (4 cups) Chicken stock
  • 4 Skinless chicken breasts (about 250gm each)
  • 60g Walnuts
  • 250g Baby green beans
  • 200g Red grapes
  • 2 heads Cos lettuce, leaves separated
  • 100g Watercress sprigs

Lemon-paprika dressing

  • 60g Birch & Waite Whole Egg Mayonnaise
  • 1/2 Garlic clove, finely chopped
  • 1/4 Cup Lemon juice
  • 1 Tablespoon smoked paprika


1. Preheat oven to 180┬░C. Bring stock to a simmer in a saucepan over medium heat. Add chicken, simmer over low heat for 5 minutes, then set aside to cool in stock (20-25 minutes). Just before serving, coarsely shred chicken.

2. Scatter walnuts over an oven tray and roast, shaking occasionally, until golden (3-5 minutes). Set aside to cool, then coarsely chop.

3. Meanwhile, to prepare the lemon-paprika mayonnaise, add lemon juice and paprika to Birch & Waite Whole Egg Mayonnaise, season to taste.

4. Blanch baby green beans in boiling salted water until bright green (1-2 minutes), refresh, drain and combine with remaining ingredients, chicken and walnuts in a large bowl, drizzle over dressing, season to taste.

Chef's Tip

You can preserve left over stock to make other meals such as chicken soup.