RECIPE: King’s Coronation Chicken Salad
Tried and tested seasonal recipes from our country cookery school kitchen. Complete with hacks and ‘get ahead’ tips for EVERY cook.
To feed six
Prepare 20 mins
Cook 20 mins
Total 40 mins
- 3 large chicken breasts – skinned
- green tips of leeks washed, carrot, parsley stalks, celery or lovage
- glass of rose wine
- 5 peppercorns
- bay leaf
For the salad:
- 100 g toasted almonds
- 200 g red seedless grapes
- 1 lemon or a glass of rose wine
- Small bunch of herbs – French tarragon, chervil and flat leaf parsley
- Salad leaves
For the dressing:
- 150 ml grape seed oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 tablespoon rose wine
Finely ground sea salt and black pepper
Add the poaching ingredients to a large lidded pan.
Place the chicken breasts on top and add the wine. Add enough cold water to just cover the breasts. Replace lid.
Bring the liquid to a boil and then reduce heat to a steady simmer. Cook for 15 – 20 minutes until the breasts are cooked through.
Remove from heat and let the chicken stand in the poaching liquid for 10 minutes. Then remove to a plate to cool. Keep the liquid.
Add the mustard, honey and wine to a small mixing bowl. Whisk together. Slowly drizzle the grape seed oil into the mix whilst continuously whisking.
Slice grapes in half lengthways and add them to a small bowl covered with a glass of wine or a squeeze of lemon. This will prevent discolouration.
Wash and dry the herbs and salad leaves.
Toast the almonds in a dry, hot frying pan. Watch them carefully as they will burn easily.
Slice the cold chicken and mix with some of the dressing. Drain the grapes and mix half of these with the chicken. Chop half of the herbs and add these too. Season to taste.
Scatter the salad leaves on to a large platter. Arrange the chicken pieces and decorate with herbs, toasted almonds and more grapes. Serve the remaining dressing in a jug on the side.
Strain the poaching liquid. When it is cool, if you prefer this can be combined with the salad dressing.
Or chill and keep in the fridge for up to three days. Use as a light stock for soup or risotto.