Poached chicken salad with new potatoes


  • 1 Whole Free-range Chicken
  • Garni of fresh herbs
  • 1 Onion
  • 1 Bulb of Garlic

  • For the potatoes

  • 6 tbsp extra virgin olive oil
  • 5 tbsp lemon juice
  • 2 tsp grated lemon zest
  • 2 small cloves garlic
  • 3 tsp Dijon mustard
  • 2 heads of Little Gem lettuce
  • 2 cups chopped asparagus
  • 1 cup fresh raw peas
  • ¼ cup fresh torn basil
  • Poached chicken salad with new potatoes


    To poach chicken
    • The nicest poached chicken is made from a whole bird. Simply take your defrosted Whole Free-range Chicken, pop it in a large pot, add a bouquet garni of fresh herbs, and an onion and bulb of garlic, both cut across into halves.
    • Fill with enough cold water to just cover the chicken. Bring to the boil then reduce to a very low, slow simmer, and allow the chicken to cook for an hour or more – until the thighs are just cooked through.
    • Take the chicken out, remove and discard the skin, take the meat off the bones and shred or chop the soft and juicy chicken, ready to cool a little for your salads. (The remaining poaching broth can be reduced down and fresh veg added for a light and healthy summer soup.)

    To make the potatoes
    • Make a dressing by combining 6 tbsp extra virgin olive oil, 5 tbsp lemon juice, 2 tsp grated lemon zest, 2 small cloves garlic, crushed, 3 tsp Dijon mustard, a pinch of sugar, salt and pepper.
    • Use to dress 3 cups of cooked and warm small new potatoes, cut in halves with skins still on.
    • Toss with 3 cups chopped poached chicken, the leaves from 2 heads of Little Gem lettuce, 2 cups blanched and chopped asparagus, 1 cup fresh raw peas, shelled, and 1/4 cup fresh torn basil. Serve immediately.

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