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Maggie Beer

Approved cider poached chicken salad 03

Cider Poached Chicken, Asparagus and Mayonnaise

Approved cider poached chicken salad 03

Step 1: Combine Cider or Verjuice, water, peppercorns, fresh bay leaves and thyme in sauce pan. Bring to gentle simmer. Slide chicken breast in and cook for five minutes cartouche, turn over and cook for a further five minutes, or until just cooked through.

Step 2: Rest for ten minutes at room temperature and slice against the grain.

Step 3: To make Cheats Mayonnaise, place all ingredients into mixing bowl and blend with stick mixer for 30 seconds. (Makes 1 cup, Serves 4). The mayonnaise not used for this recipe will keep for a few days in the refrigerator covered.

Step 4: Optional – roast the pine nuts, then allow to cool and process with Extra Virgin Olive Oil to make a paste. Then add to mayonnaise, this makes it beautifully rich.

Step 5: To make the salad, blanch the asparagus and beans, then refresh.

Step 6: Toss sliced chicken in two tablespoons of the mayonnaise and then toss together with the remaining salad ingredients.

Step 7: To finish, combine Extra Virgin Olive Oil with Verjuice and drizzle over salad.

Ingredients

  1. 1 1/2 cup water
  2. 1 tspn peppercorn
  3. 2 sprigs thyme
  4. 230g chicken breast Without Wing Bone or Skin

Cheat’s Mayonnaise

  1. 20ml 1 1/2 tbspn Verjuice
  2. 1/2 tspn dijon mustard
  3. 1 tspn sea salt
  4. 1/3 cup pine nuts (optional) Roasted

Salad

  1. 1 bunch asparagus
  2. 1/3 cup mint

Salad Dressing

  1. 30ml 2 tbspn Verjuice

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