Home
Recipes
Meat and poultry
Valentine Warner's spring chicken salad

Valentine Warner's spring chicken salad

Name: Valentine Warner's spring chicken salad
Total time: 30 min
Yield: Serves 4
Ingredients: 2 skinless chicken breasts; 100ml white wine; 1 small onion halved; 3-4 sprigs thyme; 1 bay leaf; 6 black peppercorns; 150g small broad beans podded; 16 baby carrots trimmed; 1 small bulb fennel trimmed; a small handful chives trimmed; 5-6 sprigs tarragon leaves stripped; 1 level tbsp small capers drained; handful curly parsley roughly chopped; 2 good tsp white wine vinegar; ⅓ lemon squeezed; 1 clove new season’s garlic; 2 tsp Dijon mustard; 1½ tsp golden caster sugar; ½ tsp flaked sea salt; 3 tbsp olive oil

Published: December 19, 2014 at 2:30 PM

Save recipe

Serves 4

A little effort

Total time: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Make the most of seasonal spring veg in this fresh, light salad. Poached chicken is tossed with carrots, fennel, broad beans and chives and a mustardy, herby vinaigrette.

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

2 skinless chicken breasts
100ml white wine
1 small onion

halved
3-4 sprigs thyme
1 bay leaf
6 black peppercorns
150g small broad beans

podded
16 baby carrots

trimmed
1 small bulb fennel

trimmed
a small handful chives

trimmed
5-6 sprigs tarragon

leaves stripped
1 level tbsp small capers

drained
handful curly parsley

roughly chopped

vinaigrette

2 good tsp white wine vinegar
⅓ lemon

squeezed
1 clove new season’s garlic
2 tsp Dijon mustard
1½ tsp golden caster sugar
½ tsp flaked sea salt
3 tbsp olive oil

Nutrition: per serving

kcal5
fat10.1g
carbs11.9g
fibre5.05g
protein20.25g
salt1.2g

Method

step 1

Put the chicken breasts in a saucepan and pour over the wine. Add 200ml cold water, the onion, thyme, bay leaf and peppercorns. Cook over a moderate heat, cover and bring to a gentle simmer. Poach the chicken for 10 minutes.
step 2

Strain the chicken and liquor through a fine sieve, reserving the stock. Set the chicken on a board to cool and pour the stock into a clean pan. Bring to the boil, drop in the podded beans, return to the boil and cook for 2 minutes. Remove with a slotted spoon and refresh in a sieve under running water until cold before draining them. Cook the carrots in the stock for 5 minutes. Refresh and drain them.
step 3

Squeeze all the beans out of their skins and put in a large serving bowl. Add the carrots. Cut the fennel into wafer-thin slices. Add to the bowl along with the whole chives, tarragon and capers. Scatter in the parsley.
step 4

Tear the chicken into long shreds and scatter over the salad. Whisk together all the vinaigrette ingredients, except the oil, with some black pepper in a small bowl. Whisk in the oil bit by bit until thickened. Season the salad, then drizzle over the vinaigrette and toss lightly before serving.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue