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Ingredients
- 375 ml (1½ cups) chicken stock
- 2 chicken breasts
- 2 red apples, cut into bite-sized pieces
- 2 green apples, cut into bite-sized pieces
- 2 celery stalks, diced
- 100 g (1 cup) walnuts, toasted
- 125 g (½ cup) whole-egg mayonnaise
- 3 tablespoons sour cream
- ½ teaspoon chopped tarragon (optional)
- baby cos leaves, to serve
Method
1. Pour the stock into a saucepan and bring to the boil. Remove from the heat, add the chicken to the stock, then cover and allow to cool in the liquid. After about 10 minutes, the chicken should be cooked. Test by touching with your finger—the chicken should feel quite springy.
2. Combine the chicken, apple, celery and walnuts in a bowl.
3. Mix together the mayonnaise, sour cream and tarragon and season lightly. Drizzle over the salad and serve with baby cos leaves.
