This would make a perfect main-course salad for a hot summer's day, served on a bed of crisp lettuce and garnished with watercress. A Marks & Spencer cooked chicken leg portion is the perfect size.
This recipe is taken from Delia Smith's One is Fun!
1 x cooked chicken joint (approx 7oz, 200g)
1 stick of celery (1oz/25 g), chopped
2 spring onions,chopped (including the green parts)
½ oz (10g) walnuts, roughly chopped
8 black grapes, halved and depipped
a few lettuce leaves
sprigs of watercress, to garnish
For the dressing:
1/3 teaspoon rock salt
½ clove garlic
½ teaspoon chopped fresh or dried tarragon
1 rounded tablespoon mayonnaise
1 heaped dessertspoon natural yoghurt
freshly milled black pepper
Begin by stripping the skin from the chicken and discarding it. Then remove the flesh from the bones and slice it into longish, 1 inch (2.5 cm) thick pieces, and place these in a bowl.
Then add the chopped celery to the bowl, together with the spring onion and chopped walnuts.
Now for the dressing: if you are using fresh tarragon, chop it and add it to the chicken. If dried, then put half a teaspoonful into a mortar along with with a third of a teaspoon rock salt and half a clove of garlic: then pound these to a paste.
After that add the mayonnaise and yoghurt with a few twists of freshly milled pepper, then blend everything together thoroughly.
Pour the dressing over the salad and toss everything together well to get a good coating of the dressing.
Arrange some lettuce leaves in a shallow serving dish, pile the chicken salad on top, sprinkle the grapes all over, and garnish with sprigs of watercress.