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Ingredients
- 3 chicken breast fillets
- 3 bay leaves
- 200g sugar snap peas, trimmed
- 200g seedless black grapes
- 2 unpeeled lebanese cucumbers, sliced diagonally
- 120g baby spinach leaves
- 2/3 cup quality mayonnaise
- 2 tsp tarragon vinegar or red wine vinegar
- Leaves from 2 sprigs tarragon
- 75g toasted natural almonds
Method
Poach chicken breasts with bay leaves in lightly salted, simmering water for about 12-15 minutes until tender and cooked through. Drain, cool and slice thinly. Blanch peas in lightly salted water for 1-2 minutes, drain and refresh under cold running water, drain again. Place chicken, sugar snap peas, grapes, cucumbers and spinach leaves in a large bowl and toss gently to combine.
For dressing, combine mayo, vinegar and 1 1/2 tablespoons of hot water in a small bowl and whisk until smooth. Pour dressing over chicken mixture, toss gently and serve salad scattered with tarragon leaves and almonds. Season with salt and cracked black pepper.
