• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 200g boneless chicken breast with skin removed
  • 200g potatoes
  • 70g baby French beans, trimmed
  • 2 cloves garlic, peeled
  • 1 cup water
  • 3 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp grated lemon zest
  • 1/2 cup (20g) fresh basil leaves
  • 50g salad greens

Instructions

  1. Bring water to a boil, add garlic and chicken breast. Reduce to a simmer, cover and cook for 15 minutes or until chicken is cooked through, turning chicken over halfway during cooking.
  2. Remove chicken and garlic from stock and set aside. When chicken is cool enough to handle, cut into small cubes.
  3. Blanch beans in the leftover stock for three to four minutes or until tender but still crisp. With a slotted spoon transfer beans to a large bowl. Add potatoes to the boiling stock, reduce to a gentle boil and cook for 15 minutes or until tender. Drain and peel the potatoes. Reserve the stock. Cut potatoes into large chunks and add to the beans.
  4. In a food processor, combine reserved garlic and add four to five tablespoons stock, basil, mayonnaise, lemon zest, lemon juice and salt. Puree until smooth. Pour the dressing over the chicken mixture. Toss well to coat. Serve on a bed of salad greens.

You may also like

Rosemary Chicken Chop
10 mins 2 People

Rosemary Chicken Chop Dinner, Lunch

Amy Beh By
Fragrant Coconut Rolls
02 hour 8 People

Fragrant Coconut Rolls Breakfast and Brunch

Amy Beh By

Leave a Reply

Your email address will not be published. Required fields are marked *