Old-fashioned chicken-and-potato salad
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 800 g chicken breast fillets, chopped into cubes
- 5 Tbsp olive oil
- sea salt and freshly ground pepper, to taste
- 6 cups good-quality chicken stock
- 1.5 kgs Nicola potatoes
- 4 tbsp white wine vinegar
- 1-2 chopped Deli pickles
- 2 sticks celery leaves
- 2 Tbsp capers, roughly chopped
- 1/2 cup onion, finely chopped
- mayonnaise
- 25 ml lemon juice
- crisp lettuce salad, for serving
- 2 extra large free range eggs
- 8 radishes, thinly sliced
- 4 tsp fresh dill, chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Oil the chicken and season with salt. Brown in a pan, skin-side down, over a moderately high heat.
- Turn, then pour over the stock. Cover, reduce the heat to its lowest and cook for 10 minutes.
- Remove the pan from the heat and leave to rest, still covered, for 5 minutes.
- Remove the chicken from the stock and slice off the bone very thinly. Reserve the stock.
- Mix the potatoes with the white wine vinegar. Add ¼ cup strained stock and season to taste.
- Add the pickled cucumbers, celery, capers, onion and the chicken. Gently mix in the mayonnaise and lemon juice and check the seasoning.
- Turn the lettuce on to a platter. Spoon over the chicken-and-potato salad.
- Sprinkle with egg, radishes and dill.
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