Poached Chicken Salad with Celery & Mustard Cream Sauce


2 chicken breasts, skin on
1 litre milk
1 clove garlic, cut in half
1 spring onion, chopped
2 bay leaves
salt & pepper

2 green apples, sliced
4 celery sticks, sliced
120gms walnuts, toasted
1 bunch parsley, roughly chopped
1 bunch chives, cut in batons
3 spring onions, sliced
juice of 1 lemon
salt & pepper

3 tablespoon Dijon mustard
2 tbsp Red wine vinegar
1 clove garlic, finely grated
200 ml cream, whipped
salt & pepper


Poach chicken for 5 – 10 minutes in milk with a clove of garlic, bay leaves, spring onion, salt & pepper. Remove from milk and transfer to the fridge to cool.

Whisk together ingredients for dressing and set aside.

Combine salad ingredients in a large mixing bowl. Slice cooled chicken and add to salad. Dress the salad and toss well.