Chicken Salad with Tarragon and Grapes
This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.
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This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course and The Delia Collection: Chicken.
Remove the skin from the chicken and slice the flesh into longish pieces where possible. Remove all the chicken from the bones and place all the meat in a bowl, seasoning with salt and pepper.
In a separate bowl, mix the mayonnaise thoroughly with the cream, adding the chopped tarragon and finely chopped spring onions.
Now pour the sauce over the chicken, mix it well so that all the chicken pieces get a good coating, then arrange it on a plate of crisp lettuce leaves and garnish with green grapes and a few sprigs of watercress.
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Brown rice is packed with good nutrition, so enjoy feeling virtuous with this tasty and easy low-fat vegetarian salad, ideal for lunch or as part of a buffet.
The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop
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